HONEY-BRINED PORK TENDERLOINS

1 package (about 1 3/4-2 pounds) pork tenderloins (not flavored)
FOR THE BRINE:
4 cups water
1/4 cup kosher salt
1/2 cup honey
2 teaspoons Thai or Vietnamese hot chile sauce
2 teaspoons freshly ground black pepper

In a saucepan, heat water until it is just steaming. Stir in the kosher salt. When it is dissolved, remove the pan from the heat and stir in the honey, hot chile sauce (or substitute 1 tablespoon ketchup and 1 teaspoon hot sauce) and black pepper. Let cool, then refrigerate brine until chilled.

In a large, resealable plastic bag or baking dish large enough to hold the pork, combine the pork and brine. Refrigerate 6 to 8 hours.

WHEN READY TO COOK:
Remove the pork from the brine and discard the brine. Rinse pork well under cold water and pat dry. If pork is in 2 pieces (most tenderloins are packaged that way), use kitchen twine to tie the pieces together.

Prepare gas or charcoal grill for indirect heat.

Place pork directly over the heat for about 2 minutes per side to sear. Then move the pork to the side of the grill, away from the heat. Cover and cook 30 to 40 minutes, turning occasionally, until pork registers 145 degrees on an instant-read thermometer. Let stand about 10 minutes, then slice and serve.

Makes 6 servings
Adapted from source: The Complete Meat Cookbook by Bruce Aidells and Denis Kelly