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1
The day ahead of grilling the pork tenderloin(s), have a gallon of water coming to a boil in a 2.5-gallon pot.
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2
If intending to brine only one or two tenderloins, reduce the quantity of brine ingredients, including less water.
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3
Add the kosher salt (less if table salt), the brown sugar, dried thyme, juniper berries (Spice Islands bottles these, to name one brand; juniper berries are commonly used in sauerbraten marinades for beef and by distillers to flavor gin), the star anise, bay leaves and peppercorns.
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4
Reduce boiling water to a simmer and continue cooking for 5 minutes.
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5
Remove from heat and add the additional gallon of icy-cold water; the brine is ready to use.
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6
Place large cuts of meat in a 5-gallon food-grade bucket or cooler and cover with the brine (use a smaller container and a lesser amount of brine for a single pork tenderloin or two).
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7
Hold the pork in brine for 8 to 16 hours in a refrigerator.
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8
When ready to grill, remove pork from brine, rinsing and patting dry with paper towels.
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9
Brine must be discarded, so make up a batch just large enough to cover the pork to be brined, thus reducing the quantity and cost of the spices in the brine.
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10
For the spice rub, grind in a spice grinder the coriander, cumin, fennel, mustard seeds and bay leaves.
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11
Blend with the dried oregano, onion powder, garlic powder, paprika and black pepper, but no salt.
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12
Store in a spice bottle with a tight lid, using enough to cover the pork tenderloin(s) with the rub.
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13
Let stand 30 minutes at room temperature.
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14
Meanwhile, prepare a charcoal fire (indirect heat; medium-hot) or preheat a gas grill to medium-high.
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15
Grill the tenderloin(s), the thin part doubled under and fastened with wooden picks, until an instant-read thermometer registers 145 degrees internal temperature in the thickest part of the tenderloin.
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16
After grilling 15 to 20 minutes, open grill and brush the tenderloin on all sides with your favorite prepared barbecue sauce.
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17
Continue grilling to end-point internal temperature, about 5 minutes more.
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18
Remove pork to a clean platter or cutting board and let stand for 5 to 10 minutes before cutting into 1/4-inch bias slices.
