1. In a large measuring cup, combine sugar, kosher salt and 1 c. hot water, stirring to dissolve sugar and salt. Add 1 c. cold water. Transfer mixture to a large resealable bag and add pork. Set aside at room temperature for at least 30 min. or as long as an hour.
2. Meanwhile, in a small bowl, combine paprika, garlic powder, onion powder, coriander, table salt, black pepper, cayenne pepper and white pepper. Heat a medium skillet over medium heat, and add the butter. When foaming subsides, add spice mixture and cook, whisking frequently, until it becomes a dark rust color, about 2 min. Transfer to a plate and set aside to cool to room temperature.
3. Remove tenderloin from brine and pat dry. Rub all over with spice mixture.
4. Preheat a grill with an area for direct high heat and an area for indirect heat. Grill tenderloin over direct heat until well-browned
on all 4 sides, about 2 1/2 min. per side. Move to indirect heat, cover with an overturned disposable aluminum pan, and continue cooking until the internal temperature reaches 145°F. (medium rare) and 160°F. (medium), on a meat thermometer, 6 to 8 min. Transfer to a cutting board and let rest 3 min.
Slice the tenderloin and serve.
* Serve this slightly spicy meat with a cooling slaw, green salad, or grain salad. Any leftovers make great sandwiches, especially slathered with chipotle mayo.
* Inspired by the dish Chef Jeff Mauro prepared for Food Network In Concert.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: