Ok here's what I did.
'Bout a 3 lb boneless pork tenderloin brined in the following... (Makes more than needed so I "tried" to scale down)
Master brine from a butchering book-
2 cups granulated sugar
2 1/1 cups kosher salt
1/4 cup whole peppercorns
6 Tablespoons whole coriander seeds
16 cups water
Boiled til sugar and salt dissolved then cooled.
Soaked loin overnight (would have done 24 hours if I planned ahead) then rinsed under cold water.
Combined/adapted 3 different recipes from 2 books for the following....
Minced fresh rosemary, sage, thyme, garlic, sea salt, fresh ground pepper rubbed on loin with a little olive oil.
Wrapped in bacon!
Open a beer... Or 2 or 3 or 4
Cook low and slow indirect heat for about 45 minutes to 1 hour at 275-315 degrees F til the center of the loin hits 145 degrees...
Then moved to direct heat for a few minutes til 150-155 degrees.
Remove from heat and cover with foil rest for at least 10 minutes and it should rise to 160-165 F
Mostarda Sauce-
1 cup water and 1/2 cup dry mustard whisked in a bowl. Set aside.
Put 1/2 cup white vinegar
1 Tablespoon peeled minced fresh ginger root
1/4 cup brown sugar- in saucepan until sugar dissolved
then add mustard and diced dried fruit (I used about 1/3 cup each of dried apricots, apples, pears, prunes, peaches because it was in mixed bag could also use dried raisins, dates, mangoes, pineapple, figs etc as long as it's about 1/3 cup each of 4-5 types) then simmer for about 15 minutes.
Slice and serve with the mostarda sauce.
We had it with corn on he cob and honey ginger glazed carrots!
Man I love food!!!
) and put belly skin side down in a covered plastic or stainless steel tub (I used big ziplock bags). 
