Did you brine the pork? What temp do you cook to? Where did those grill marks come from?
I always brine lean pork.
I probably cooked to 145 because my wife liked it that way.
The grill marks came from the heated grates around the V.
First pic was after the first flip.
Second pic. I flipped often and added several layers of thinned sauce.
The rosemary flavors were in the meat. Pulled the stems out when it was time to eat.