Ok tried some wild.
Took a 1/2 of pork loin and cut out center to form a trough.
Filled trough with seasonings that I blended into calarified butter. Seasonins were 1/2 tsp Lea&Perrins, 1/4 tsp black pepper, 1/4 tsp thyme, 1/4 tsp rosemary, 1/4 tsp red pepper flakes, 1/4 tsp parsely, 6 crushed garlic cloves, and a pinch kosher salt.
Put on grill for indirect heat, cover the bbq and then every 10 minutes used the juice in trough to bast the loin with.
When IT reach 145 pulled it from grill and let it rest (about 8 minutes).
Side of satueed shredded cabbage in blended butter mix that i had set aside and bowl of apple sauce.
Loin was not only super juicy, but had flavor in the meat itself. While cooking some of the butter was drawen through the meat by the heat I think was the reason for some of it leaking out.
