Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one-gallon food storage bag.2
Trim a pork tenderloin of any silver skin, loose fat and membranes. Add the tenderloin to the brine and refrigerate for 1 to 4 hours.
Mix the Memphis dry rub: 2 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon black pepper, 1/2 teaspoon chili powder, 1/4 to 1/2 teaspoon cayenne pepper, 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt - only add if not brining.
When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.
Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.
Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.
Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes.
Preheat grill. You want a surface temp of 450-500 degrees. That is medium high on most grills. Clean and oil the grill well. This last step is important or it will stick.
Grill for 5-6 minutes per side and then decrease heat a little and continue to flip about every 5-6 minutes until internal temp of 150. About 25 minutes total. Let rest for 5-10 minutes before cutting.
Let rest for 5-10 minutes before cutting.
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