Brined, Grilled Pork Tenderloin

Total time: 40 minutes  10 minutes earlier 
    Brining keeps meat moist and tender during cooking and is particularly well-suited to pork.  The tenderloin cooks quickly on the barbecue, and the rub adds even more flavors to it. Remember, slightly pink is now okay for pork, and over-cooking can ruin the best efforts....

 Ingredients:

• 1 pork tenderloin, 14oz (420gr)
• The Brine:
• 2 cups very cold water or water and ice, mixed
• 2 tbs sea, kosher or other coarse salt
• 2 tbs brown sugar
• 2 tbs molasses
• The Rub:
• 1 tsp paprika
• 1 tsp dried rosemary
• 1 tsp dried marjoram
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard

 Instructions:

• Earlier in the day, at least 2 hours and up to 12 hours before cooking, mix water, salt, sugar and molasses in a deep bowl. 
• Stir until sugar and salt are dissolved. 
• Add pork, making sure that it's totally covered.  If not, you can put pork in large zip-lock bag and add brine. 
• Refrigerate, turning occasionally, until ready to cook. 
• When ready to cook, remove pork and pat dry with paper towels. 
• Discard brine. 
• Mix all ingredients for the rub and sprinkle on all sides of pork, patting it lightly to stick. 
• Cook on barbecue grill for 15 - 20 minutes, turning to brown all sides.  Internal temperature should reach 145F (62C) or until only slightly pink in center.
• Remove and let rest a few minutes. 
• Carve into 1" (2.5cm) thick slices and serve.  Could also be roasted in the oven, 400F (200C) 25 - 30 minutes.