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• As previously detailed, brining the pork results in the juiciest pork and only takes 20 minutes so PLEASE don’t skip!
• .  Due to the thickness of the pork tenderloin, we need to achieve an oven-like environment in which the pork is cooked from all sides, so make sure you keep the lid closed in between rotating the pork.
•  Pork tenderloin is very easy to overcook so it is important to use a meat thermometer to achieve the correct temperature.  The outside may be brown but the inside can still be undercooked.  Thermometers are a small investment and come in handy ALL the time and eliminate all of the guess-work. You simply cannot make perfect baked pork tenderloin without one.
• Pork tenderloin is fairly lean, so take care not to overcook it, or it will dry out. If you overcook your pork tenderloin, it will transform from fork tender to dry and chewy.  If it starts to char too much before it is done, you can turn the heat down or move to indirect heat.  
• Let the Grilled Pork Tenderloin rest 10 minutes before slicing.  This time allows time for the redistribution and reabsorption of the juices throughout the pork tenderloin.
•   Slice the pork across the grain. You want to cut perpendicular to the muscle fibers so they become as short as possible, as opposed to parallel which will result in long muscle fibers and chewy, rubbery meat.  You can either slice in ½” slices or my husband loves super thin slices.

You can prep the grilled pork tenderloin up to different stages instead of making all at once:

•   you can brine the pork, rinse and pat dry, wrap in plastic wrap and refrigerate 24 hours ahead of time.
• :  you can brine, rinse, dry then cover the pork tenderloin with the wet rub and tightly wrap in plastic wrap and refrigerate up to 12 hours.