Grilled Pork Tenderloin

Ingredients

1⁄4 cup salt
1⁄4 cup sugar
2 (12- to 16-ounce) pork tenderloins, trimmed
1 recipe spice rub (recipes follow)

Dissolve salt and sugar in 2 quarts cold water in large container. Submerge pork tenderloins in brine, cover, and refrigerate for 1 hour. Remove pork from brine and pat dry with paper towels. Coat tenderloins with spice rub.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
Clean and oil cooking grate. Place tenderloins on grill (hot side if using charcoal) and cook (covered if using gas) until well browned on all sides, 10 to 12 minutes, turning as needed. Move tenderloins to cool part of grill (if using charcoal) or turn all burners to medium-low (if using gas), cover, and continue to cook until meat registers 140 degrees, 2 to 3 minutes longer.
Transfer tenderloins to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Slice crosswise into 1-inch-thick pieces and serve.