Trim a pork tenderloin of any excess fat and the silverskin.
Mix the brine/marinade. 2 cups buttermilk, 2 tablespoons honey, 3 tablespoons olive oil, 1 tablespoon salt, 2 teaspoons hot sauce, and 1 head (16-18 cloves) crushed garlic. Add the trimmed tenderloin.
Cover and refrigerate overnight or for at least 8 hours.
Preheat grill to a surface temperature of 450 to 500 degrees. Medium on my super duper grill but medium high on lesser grills. Clean and oil.
Remove the tenderloin from the brine and shake off excess. Place over direct heat. Rotate 1/3 every 5 minutes until done to your liking. About 25 minutes for 140. About 30 minutes for 150 (my wife's favorite). Remember, do not cook by time along. Use a thermometer.
Allow to rest 5 minutes before slicing.
You really need a grill surface thermometer to grill most things accurately. Please don't guess. Times are provided as estimates for planning. Do not cook by time alone... please.I consider the pork tenderloin a three sided triangular piece of meat and I rotate it 1/3 each "flip".Last but not least. Please do not confuse a pork tenderloin with a pork loin. They are not close to the same thing and require quite different cooking methods. If it is over 2 pounds, it probably is not a tenderloin.
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