Fine Cooking how to grill the perfect pork tenderloin. I followed their procedure with excellent results.
I put the tenderloin in a brine of 1/4 cup salt and a 1/4 cup sugar, and 2 cups of water for 45 minutes. I rinsed the meat and blotted it dry. I had made a glaze of 2 tbsp. blood orange juice and 2 tsp. fresh minced rosemary mixed with 1tsp of brown sugar. The glaze was heated to and reduced to 1/2. That was brushed over the dried tenderloin. Crushed black pepper was sprinkled over the meat before it went on the grill.