Need a pork tenderloin recipe

RRP

I've got a beautiful pork tenderloin thawed for tomorrow. The Mother of Honor has asked no smoke and no taste covering preparation, but it should be moist. Any ideas out there for a proven brine or method would be appreciated!

Marvin

RRP,
If it's tenderloin, it needs no brine. Marinate it in some oil, lemon juice (or vinegar)-flavored marinade. I just tried a new one from the grocery shelves made by Lawry's (of seasoned salt fame). It is called Jamican Jerk, but it is not hot. (Italian salad dressing would work also). A quick easy method is to split the tenderloin lengthwise, marinate for 2-12 hours then grill direct at 400-450; about 3-4 minutes per side. Slice and enjoy.

WooDoggies

RRP,[p]I agree with Marvin.... no need to brine.
If your wife wants it simple with little smoke, I'd just salt and pepper and throw it on the grill with a hot and well established fire (that's producing little smoke) and grill, turning often until you get the internal temp you want.[p]Jon and Dana Wimer cooked tenderloins at eggfest that when cut into medallions, were still a touch pink in the middle.... and they were moist and so tender, I hardly had to chew them.
I will always be doing them that way from now on.[p]Good luck and happy mother's day to Mrs RRP.[p]John