4cupscooked brown riceat room temperature (prepare according to package directions)
1cupsliced scallionswhite and green parts
Brine the pork loin (see note below).
When you are ready to cook the pork, make the dressing. In a small container combine the oil, red onion, mustard, honey, soy sauce, lemon juice, grated fresh ginger, and pepper.
Remove the pork from the brine and pat the pork dry with paper towels.
Preheat a gas grill to medium. Place the pork on the grill and cover. Grill for 25 to 40 minutes, turning the loin every 5 to 8 minutes, until it is evenly browned on the outside and a meat thermometer inserted into the middle of the thickest part of the pork loin registers 140°F. Grilling is a very inexact science so do use the thermometer to check. Remove the pork from the heat, tent it with foil, and let it rest for 8 to 10 minutes before slicing.
While the pork is cooking, make the brown rice salad. Cut the cantaloupe into 6 wedges, remove the rind and slice the wedges crosswise into thin slices. Toss the rice with the cantaloupe, half the scallons, and the dressing (save a couple of tablespoons of dressing for drizzling over the finished dish). Spread the rice salad onto a serving platter.
Slice pork into 1/4-inch-thick slices, and arrange over the rice salad. Sprinkle over the remaining sliced scallions, drizzle over the last bit of dressing, and serve warm or at room temperature.
In a large sized container add 1/2 cup salt, 1/4 cup brown sugar, and 2 tablespoons peppercorns. Add 1 cup of boiling or very hot water, and stir until the salt and sugar are mostly dissolved. Add another 4 or 5 cups of very cold water, maybe a few ice cubes, making sure the water is cold. Place the pork chops in the brine, adding more water if necessary so that the pork is completely submerged, and refrigerate for 2 to 6 hours, but not longer or the pork may start to get mushy and too salty.