Grilled Pork Tenderloin with Chimichurri (Argentinian Parsley-Garlic Sauce)

1st Place Grilled Dish in Hasty Bake BBQ Contest 6/19/10 Grilled Pork Tenderloin with Chimichurri (Argentinian Parsley-Garlic Sauce) ¼ cup kosher or 2 tbsp. table salt ¾ cup sugar 2 cups hot water 2 cups cold water and/or ice 2 pork tenderloins trimmed of silver skin Ancho-Chipotle Chile Rub, recipe below (or use equal amount of your favorite pork rub) Chimichurri (Argentinian Parsley and Garlic Sauce), recipe below Ancho-Chipotle Chile Rub 1 dried chipotle chile, stemmed, seeded, and broken into several pieces 1 medium ancho chile, stemmed, seeded, and broken into several pieces 1 tsp. dried oregano ½ tsp. garlic powder ½ tsp. table salt 2 tsp. light or dark brown sugar Chimichurri (Argentinian Parsley and Garlic Sauce) 1 packed cup fresh Italian parsley leaves 6 cloves garlic, peeled and finely minced or pressed through a garlic press ½ cup extra-virgin olive oil ¼ cup red wine vinegar ¼ cup finely minced red onion ½ teaspoon red pepper flakes 1 tsp. table salt 2 tbsp. water Grilled Pork Tenderloin with Chimichurri (Argentinian Parsley-Garlic Sauce) *Dissolve salt and sugar in two cups hot water; stir in ice and cold water to cool mixture to room temperature. Add tenderloins and the brine to a zip top bag and seal, then place bag in bowl, then place bag in refrigerator for about 1 hour. Remove tenderloins from brine and dry thoroughly with paper towels. *Light 6 quarts of charcoal and burn until coals are covered with light gray ash. You will need a medium-hot to hot fire. *Rub tenderloins with oil then with spice mixture. When fire is ready, place tenderloins directly over coals and cook until well browned on all sides, about 2 to 2½ minutes per side. Be careful not to burn the pork. A nice sear is what you are looking for. *Lower firebox to create a medium-low heat and continue to grill until instant-read thermometer inserted in thickest part of tenderloin registers 145º. For this last phase of the grilling it might be a good idea to loosely cover the pork with foil or foil pan. Remove tenderloins and tent with foil for 5 minutes. Slice crosswise into ½-inch to 1-inch-thick slices and serve along with chimichurri. Ancho-Chipotle Chile Rub Place ingredients in a spice or coffee grinder and process to a fine powder. Chimichurri (Argentinian Parsley and Garlic Sauce) Finely chop parsley and place in medium bowl. Add minced or pressed garlic. Whisk in remaining ingredients until thoroughly blended. Serve over pork tenderloin slices. The sauce is best when fresh but can be refrigerated, with plastic wrap pressed directly on surface, for up to 3 days.