RE: Pork tenderloin brine?
Speaking personally, I'd brine it in about a cup of apple cider, brought to a boil with about a half-cup of salt, a quarter-cup of sugar and a teaspoon of sambal (or one chopped jalapeno) and then cooled to room temperature before the pork goes in.
Pound and a half boneless tenderloin? An hour and a half, absolute tops. Tenderloins take on brine very quickly.