Grilled Herb-Fennel Pork Loin

Bring water, salt and sugar to a boil in a large saucepan over medium-high heat. Reduce heat and add 10 cloves garlic and rosemary sprigs; simmer for 5 minutes more. Remove from heat, add ice and stir until melted.

Place pork in a large bowl and pour the brine over it. Cover and refrigerate overnight.

Transfer the pork to a plate (discard the brine). Let stand at room temperature for 45 minutes.

Meanwhile, preheat grill to medium (about 350 degrees F). Line a rimmed baking sheet with foil.

Pat the pork dry with paper towels and brush with 1 tablespoon oil. Grill, turning occasionally, until browned on all sides, 20 to 30 minutes.

Combine the remaining 12 cloves garlic and 1/2 cup oil in a food processor and add herbs and fennel. Pulse, scraping down the sides as needed, until a paste forms. Transfer the pork to the prepared baking sheet and coat the top of the pork with the herb paste.

Place the baking sheet with the pork on the grill. Cook, without turning, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 15 to 25 minutes.

Combine wine and butter in a large pot and bring to a simmer over medium heat until the butter melts, about 2 minutes. Remove from heat. Immediately add the pork, herb-paste-side up, cover and let steam for 30 minutes.

Transfer the pork to a clean cutting board and tent with foil to keep warm. Bring the wine mixture to a boil over high heat and cook until reduced to approximately 1/4 cup, 20 to 25 minutes.

To serve, cut the pork into 1/2-inch-thick slices and drizzle with the wine reduction.