Cajun-Spiced Barbecued Pork Tenderloin
serves 6

Brining the pork makes it deliciously tender. The meat should sit in the brine for at least 24 hours and up to 4 days, so plan accordingly. This spice rub is a great compliment to pork, but it also goes nicely with chicken, and even fish or shrimp. Make up a large batch—omitting the garlic—and you'll always be ready for a New Orleans-style feast (just remember to add the garlic before rubbing the mixture on your meat).

2 pork tenderloins (about 3 pounds total)

For the brine:
½ gallon cold water
3/8 cup kosher salt
1/3 cup granulated sugar
1 teaspoon whole black peppercorns (lightly cracked)
1 tablespoon whole jumiper berries (optional)
2 sprigs fresh thyme (optional)
2 bay leaves (optional)

For the spice rub:
2 teaspoons paprika
2 teaspoons dried oregano
2 teaspoons ground black pepper
2 teaspoons ground cumin
1/2 to 1 teaspoon cayenne
2 teaspoons salt
4 cloves garlic, minced

Mix brine ingredients in a large bowl (large enough to hold all of the liquid and the meat). Add pork (meat should be completely submerged. Add a little more cold water if necessary). Cover with plastic wrap and refrigerate, turning occassionaly, 1 to 4 days.

Before cooking, remove meat from the brining liquid and pat dry. Combine spice rub ingredients and rub all over the meat. Grill over medium-high heat, turning regularly, until cooked through, about 25 to 30 minutes. Remove from heat, cover loosely with foil, and let rest at least 5 minutes. Thinly slice pork and serve immediately.