After a few hours, light the grill to high, or fire up the charcoal. Place the pork on the grill (direct heat) and close the cover for 5 minutes. The outside will begin to carmelize and even char a little bit--it's all good flavor. Flip and do the same on the other side. Now turn the heat to low (or move to indirect heat).
It should take 30-40 minutes for the thickest part of the loin to reach 160 degrees. That's it! Let it rest for up to 10 minutes, slice and serve.
The pork is tender and bursting with the flavor of garlic and rosemary. The only thing I would do differently next time is take the pork off the grill at 150 because the temperature goes up while it rests, which I didn't think of (probably due to the glasses of wine I consumed while it was marinating). That said, this recipe is good enough to make for company, and it is on my list to make again. The grill is for much more than hot dogs, hamburgers and steaks! Don't be shy, fire it up and throw something on it, you will discover a new world of possibilities...and the eggs.