Tie the pork loin with kitchen twine at 1-inch intervals.

Place the pork loin in the Honey-Rosemary Brine in a large container.

Brine the pork loin in the refrigerator for at least 4 hours and up to 12 hours.

Remove the pork loin from the brine.

Rinse the pork loin under cold water.

Pat the pork loin dry with paper towels.

Let the pork loin sit at room temperature for 1 hour before grilling.

Prepare the charcoal in a chimney starter.

Allow the charcoal to burn until all the charcoal is covered with a thin layer of gray ash.

Add the charcoal to the grill, creating a two-level fire by spreading the coals out over half the grill bottom and piling them up in a mound 3 briquettes high, leaving the other half with no coals.

Spread the soaked wood chips evenly over the top of the coals.

Add the rosemary sprigs or sage leaves, if desired.

Put the cooking grate in place and open the grill lid vents halfway.

Let the grate heat for 5 minutes.

Use a grill brush to scrape the cooking grate clean.

Brush the entire pork loin with olive oil.

Sprinkle the pork loin with pepper.

Place the pork loin on the opposite side of the coals but close to the fire.

Cover the grill with the lid and turn the lid so that the vents are opposite the fire to draw smoke through the grill.

Use a grill thermometer and make sure the heat inside the grill is at 400 degrees F.

Grill the pork loin, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin.

Transfer the pork loin to a cutting board.

Tent loosely with foil and let rest 15 minutes before cutting into thick slices.

Serve the pork loin with the Agrodolce Grilled Peaches.

Drizzle some of the reduced peach glaze over the meat.

Bring 6 cups of water to a boil in a large saucepan for the brine.

Add the chicken broth, salt, honey, sugar, peppercorns, rosemary, and garlic to the boiling water, stirring to dissolve the salt.

Remove the saucepan from the heat.

Add the ice cubes to cool quickly to room temperature.

Bring the vinegar, honey, nectar, salt, and pepper to a simmer in a large high-sided saute pan over medium heat for the agrodolce.

Cook until the liquid is reduced to a syrupy consistency, about 15 to 20 minutes.

Remove the saute pan from the heat.

Brush the cut side of the peaches with canola oil.

Season the peaches with salt and pepper.

Place the peaches cut-side down on the grill over medium-high heat.

Grill the peaches until lightly golden brown, 2 to 3 minutes.

Flip the peaches, cook for 1 to 2 minutes, then brush with the glaze and cook another minute or so.

The peaches should be tender but hold their shape.

Transfer the peaches to a platter.

Drizzle the peaches with some of the glaze.