This method involves brining the
pork tenderloins, which helps keep
the meat moist. Rub recipes below.
 
INGREDIENTS:
3 tablespoons kosher salt,
 (or 1-1/2 tablespoons table salt)
3/4 cup sugar
2 cups hot water, plus 2 cups,
  cold water
2 pork tenderloins, 1-1/2 to 2 pounds
  total, trimmed of silver skin
1 recipe wet flavor rub or 1 recipe,
  spice rub (recipes follow) 

In medium bowl, dissolve salt and sugar
in hot water; stir in cold water to cool
mixture to room temperature. Add tender-
loins, cover bowl with plastic wrap, and
refrigerate until fully seasoned, about 
1 hour. Remove from brine, rinse well,
and dry thoroughly with paper towels;
set aside.

Start grill and spread coals evenly over
one half of grill bottom, position grill
rack, and heat until medium-hot (you can
hold your hand 5 inches above grill
surface for three to four seconds).
Scrub rack with wire grill brush.

If using wet rub, rub tenderloins with
rub mixture. If using dry spice rub,
coat tenderloins with oil and rub with
spice mixture. Place tenderloins directly
over coals and cook until well browned
on all four sides, about 2-1/2 minutes
per side. Move tenderloins to cool part
of grill and cover (can use a overturned 
disposable aluminum roasting pan);
continue to cook until instant-read
thermometer inserted in thickest part of
tenderloin registers 145 degrees or until
it is still slightly pink at center when
cut with a paring knife, cook 2 to 3
minutes longer if desired. Transfer
tenderloins to cutting board, cover with
disposable aluminum pan (or foil), and 
let rest 5 minutes. Slice crosswise into
1-inch thick pieces and serve.

Serves 6 to 8

*Adjust cooking time depending on size
 of tenderloins.

*Remove silver-skin from tenderloins.

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ORANGE-GARLIC WET RUB
Makes 1/2 cup, enough for 2 tenderloins

If you have no orange marmalade,
substitute an equal amount of honey.

1 tablespoon zest grated from,
  1 large orange
2 large garlic cloves, minced,
  (about 1 tablespoon)
1 tablespoon chopped fresh,
  sage leaves
1 tablespoon extra-virgin olive oil
1 tablespoon orange marmalade
½ teaspoon ground black pepper
¼ teaspoon salt

Mix all ingredients together in small bowl.

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ASIAN BARBECUE WET RUB
Makes 1/3 cup, enough for 2 tenderloins

If you don’t have Asian Chile paste,
substitute 1/2-teaspoon dried red
Chile flakes.

2 large garlic cloves,
  minced (about 1 tablespoon)
1 piece fresh ginger (2 inches),
  minced (about 2 tablespoons)
2 medium scallions, white and green
  parts, minced (about 3 tablespoons)
2 tablespoons light brown sugar
1 tablespoon Hoisin sauce
1 tablespoon Asian sesame oil
1 teaspoon Asian Chile paste
1/4-teaspoon five spice powder
1/4-teaspoon salt

Mix all ingredients together in small bowl.

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FRAGRANT DRY SPICE RUB FOR PORK
Makes enough for 2 tenderloins

In this case, coat the pork with the oil
to help the spice rub adhere to the meat.

1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
¾ teaspoon ground cinnamon
1 ½ teaspoons dry mustard 
1 ½ teaspoons light brown sugar
¼ teaspoon ground black pepper
2 tablespoons olive oil (for rubbing
  on pork before applying spice rub) 

Toast fennel, cumin, and coriander over
medium heat in small skillet, shaking pan
occasionally to prevent burning, until
fragrant, 3 to 5 minutes. Cool to room 
temperature, mix with remaining ingredients
(except oil), and grind to powder in spice
grinder.