A bit late on this one, but maybe the next time you'll want to try it... From Fine Cooking:
7-6-5 Pork Tenderloins
2 whole pork tenderoins... about 2 pounds
Brine the 2 tenderloins -- In a medium bowl, mix 1/2 cup kosher salt and 1/2 cup sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
Season and grill -- Rub the brined tenderloins all over with the glaze (sweet chili glaze, rosemary orange glaze, curry apple glaze recipes can be found at http://www.taunton.com/finecooking/index.asp
) and then season with the pepper. Or, season to taste with another flavoring of your choice.
Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately.