In a shallow baking dish or bowl combine all ingredients for marinade. Once well combined brush the marinade over all sides of pork tenderloin. Important note* find a container to put your pork into that allows the pork to be at least halfway covered with juices, if not fully covered. If there isn't enough juice to cover it, use a plastic bag instead or add more lemon/lime juice.
Allow pork to sit in brine for at the very minimum 20 minutes, but more ideally overnight or for 5-6 hours. I find I still have great results with the 5-6 hour mark if you're in a pinch.
Once ready to grill, take your pork out of the fridge while the grill heats up.
Set the grill at high heat, let it heat up for roughly 10-15 minutes, ensuring it stays around 500 degrees F with the lid closed.
Once the grill is ready, sear the pork tenderloin for 1 minute on each side- keeping grill lid closed during this time.
After 1 minute, lower grill heat to medium-high heat or until grill drops down to about 400 degrees F. Grill for 3 more minutes on each side or until internal temperature reaches 145 degrees F in the thickest part of the meat.
Let rest for 10 minutes to before consuming. Enjoy!