Your choice to brine or not to brine the pork loins. Trim silver skin and some of the fat if there is some, but not all. If you have twine, tie the the loin. Place on plastic wrap, rub with some olive oil, sprinkle with salt and coat well with fresh ground pepper. Wrap up tight with the plastic wrap and let the meat come up to room temp.
Get the charcoal going and soak the wood chunks in water. When ready (light grey ash) position coals on one side of the grill only. Add the wood chunks and cover for 5 minutes. Let the wood start to smoke then add the meat after you remove the plastic wrap to the "cool side" of the grill. The loin/s should be perpendicular to the grill grate and also close to but not on top of the coals. Cover and position the lid vents so the smoke will be pulled over the meat. Every 6-8 mins. turn/rotate the loins. Check temp after 25-30 minutes, pull off the grill at 145-150'. Cover loosely and let rest for 15 minutes and it will come up to 155-160.
For the sauce: grate ginger, amount is up to you, also, juilianne some ginger and add, chop up dried chillies, again, the heat is up to you. Actually, all the ingredients listed for the sauce are up to you. Be very gentle on the sesame oil though. Can be overpowering, just a drizzle.
Remove the string if you used it. Slice the loin in 1/4" slices, position on the plate, drizzle the sauce over the top. This could go on top of fresh greens that has a faint ginger/wasabi dressing. The smoked loin is a base meat for many different applications: left over meat can be sliced up thinly and use for a Cuban Samich, or cubed to add to pork fried rice or sliced very thinly and put on a "Trisket" type cracker with a drop of sauce as an appitizer