Grill

• Start by setting up your grill with a hot side and cooler side. With gas grills, turn half of your burners on to medium high. With charcoal, divide your hot coals to the sides, leaving an empty trough in the middle. Season your raw pork tenderloin generously with salt, pepper and your favorite barbecue sauce. Leave the tenderloin to sit out of the refrigerator in the sauce until it has reached room temperature. Place the tenderloin on the hot side of the grill and turn every 30 seconds for a quick sear on all sides. Then move the pork to the cooler area of the grill and leave the lid off. Turn the meat every 15 to 20 minutes and remove from the grill when the internal temperature has reached 150 degrees. This should take an hour or so depending on the thickness of your tenderloin and the heat of your grill. The internal temperature will continue to rise five to seven degrees even after it has been removed. Let the meat sit on the cutting board 10 minutes before slicing.
  
  

Brine

• Begin by trimming off the shiny silver membrane on the surface of your tenderloin. Boil two cups of water and pour in half a cup each of sugar and salt, then stir to dissolve. Add a quarter cup of black peppercorns and a tablespoon of allspice berries. Remove from the heat and add three cups of ice. This will give you enough brine for about three pounds of pork but can be adjusted to accommodate larger cuts. Submerge your pork tenderloin into the brine and place in the refrigerator in a sealed container for 24 hours. Zip-top bags work well to keep the brine in contact with the pork at all times. The next day, remove the tenderloin from the brine and cut into 1 1/2-inch thick chops. Place these chops on a hot grill for five to seven minutes per side. Remove when internal temperature reaches 150 degrees and let the meat stand for five minutes before serving.
  
  

Smoke

• You will need a smoker or offset cooker. The idea is to cook the tenderloin slowly using indirect heat to allow the smoke flavor to penetrate the meat. The temperature of the cooking area should be around 225 degrees. Soak fruit wood or hardwood chips in water and place them directly on the heat source to create thick smoke. Season the surface of the tenderloin generously with salt, pepper and onion powder. For extra flavor, you can cover the tenderloin with thick sliced bacon. Place the tenderloin into the smoker and close the lid. You will not need to turn the meat during the two- to three-hour cooking time, but you might need to replenish your wood chips. Remove the pork from the indirect heat and allow it rest for five minutes before serving.