2 lbs pork tenderloin
2 tablespoons kosher salt
12 ounces Miller Lite
¾ cup hoisin sauce
Sprinkle the pork on all sides with salt. Add to a shallow dish or a large Ziploc bag. Pour the Miller Lite over the pork. Remove as much air as possible before sealing the bag (or cover dish with plastic wrap).
Brine for 24 hours and up to 3 days.
Remove from the brine, rinse well, pat dry.
Heat the grill to 500°F.
Brush the pork on all sides with hoisin, add to the grill. Grill on all sides until the internal temperature reads 145°F.
Remove from grill, allow to rest for 5 minutes. Slice and serve.