Brined and Grilled Pork Loin with Picholine and Roasted Garlic Tapenade

Another instant classic. It's pretty hard to screw things up when you start with picholine olives, salt cured capers, and Giachi primolio olive oil for a tapenade.

From gastronomic guesswork

The thick chops were brined in salt water for 3 hours in the fridge. These were grilled on a 500F grill for 8 minutes a side, then rested for 10 minutes. The tapenade was 4 parts chopped picholine olives, 2 parted roasted garlic, 1 part rinsed salt cured capers, and 1 part giachi primolio olive oil. Make some extra tapenade, it's addictive.