Pork tenderloin. The old standby.

[trof]

There are so many things you can do with this cut. The choices are endless.

Today I brined a 2 1/2 lb. boneless.
1/4 C. brown sugar
1/4 C. Kosher salt
Enough water to dissolve. Nuke it and wing it.
Maybe a double big pinch of herbs de provence
A smashed hunk of shallots (which I thought was garlic because it was in the damn garlic keeper jar and I smashed it too late to return it to the wrong place. Thanks Miz t.
Juice from one lemon and the quartered lemon tossed in the marinade.
Marinated for 5-6 hours.
Oh yeah, scored the meat crosshatch before marinating.

Used pecan shells to smoke on gas grill.
Basted with honey-butter-Grey Poupon mixture, about equal parts.

Magnificent, if I do say so myself.
Bon appetite, y'all.