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Preheat 1/2 of a grill so there is indirect heat. In a small bowl combine the garlic, Tuscan Herb spices, olive oil and rosemary. Brush seasoning all over pork loin on all sides. Season with salt and pepper. Roast over indirect heat of the covered grill for 1 hour 10 minutes. Let rest on a platter for 30 minutes before slicing. Top with Cherry Ginger Sauce.
In a small saucepan, combine vinegar and sugar. Boil for 4 minutes. Add in the ginger, stock, orange juice and bring to a simmer. Stir in dissolved cornstarch. Add the dried cherries and continue to simmer for 4 minutes, stirring often.
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