I don't know about medium rare, that's a hit rare for me for pork. And it depends on why cut you go for as well. The less expensive cuts would benefit from longer slower cooking but then what's the point? I would try to get my hands on a pork chop, seasoned with salt pepper and thyme and chargrilled, served with a squeeze of lemon. Lemon and thyme make pork shine, the are forwardly aggressive but still allow the pork flavor to shine through. Sounds fun, enjoy.