Brine:
1/4 C Salt
1/4 C Brown Sugar
1 qt cold water
Brine for one hour then pat dry and rub with the following:
Orange-Garlic Wet Rub - Makes about 1/3 of a cup, which is enough for two tenderloins.
3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tablespoon)
1 tablespoon grated zest from 1 orange
1 tablespoon chopped fresh sage leaves (3/4 tsp dried sage)
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon orange marmalade (or honey)
1 tablespoon extra-virgin olive oil
Mix all ingredients together in a small bowl. Massage the mixture into the meat.
Preheat Grill on High. Clean and oil the cooking grate. Place tenderloins on the grill until well browned on all sides (about 10-12 minutes), turning as needed. Turn all burners to medium low and cook until meat is 145 degrees, about 2-3 minutes longer. Rest meat, tented with foil 5-10 minutes. Slice crosswise and serve. The meat should be barely pink in the middle.
Cook's Illustrated Meat book, page 219