1Rinse and pat dry your pork loin, mine split into two pieces and I threw them both in. Mix marinade ingredients in a gallon ziplock bag, squishing to mix. Place your pork in and remove air and seal. Place in fridge overnight or for at least 6 hours.
2When you are ready to cook, heat bbq on one side only to 200-300 degrees (gas or charcoal). Place marinated pork loin long ways on a slightly longer piece of heavy duty aluminum foil, bringing up all sides to make a boat. Pour some marinade over, making sure you don't have leaks. Reserve and refrigerate remaining marinade. Place the pork in foil on another piece of foil the opposite way, making a sling. Bring up long sides and fold the top down like a paper bag. All pork should be covered at this point.
3Place pork in foil on the NON-hot side of your grill. I use a smoking box to put some water-soaked wood chips in on the hot side of the grill. Cook pork about 45 min over the indirect heat, use mitts to turn it half way through so both sides are exposed to the most heat. Keep the top down as much as possible though.
4Check the temp, pork should be about 160 degrees at this point in the thickest part. Open foil and remove pork, leaving the marinade in the foil boat. Grill the pork on all sides over the hot side, about 10-15 minutes total. Baste with the basting sauce and sprinkle on salt/pepper as you go. Move the foil with the marinade over to the heated side and let it boil the whole time, adding any reserved marinade.
5Let meat rest with tin foil over it for 5 min. Drain oils off of reduced marinade. Slice the pork loin to serve, and pour sauce over. Serve with grilled asparagus and pineapple steaks.