Recommended: Cast iron skillet or roasting pan
In a pot, add the peach nectar, sea salt, brown sugar and water. Stir and bring to boil. Remove from the heat, cover and allow to the brine to come to room temperature.
Place the pork loin in a sealable container or plastic bag and pour in the brine. Refrigerate overnight.
Set up the grill for indirect cooking and heat to 225°F. Remove the loin from the brine, rinse and pat dry.
Brush the cast iron skillet or roasting pan with olive oil. Place the pork loin “fat side” down.
Place the bacon, onion, mushrooms and asparagus around the loin. Brush with olive oil. Salt and pepper the loin and vegetables to taste.
Brush the top of the loin with peach jam 30-45 minutes prior to removing it from the grill.
Depending on your preferred doneness, the internal target temperature range is 145-160°F (63-71°C).
Remove from the grill and loosely cover with aluminum foil for 10 minutes prior to slicing.