ok over the weekend I was out at stinson beach (in the sf bay area) for a friends birthday bbq and we decided to marinate a pork tenderloin in this asian wet rub (after brineing it for a couple hours) ... let me say it turned out so wonderful it was actually orgasmic! it was fabulous to watch everyone's faces as they took their first bite and then went nuts - ENJOY!!! :)

ASIAN BARBECUE WET RUB
Makes 1/3 cup, enough for 2 tenderloins

If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes.

2 large garlic cloves, minced (about 1 tablespoon)
1 piece fresh ginger (2 inches), minced (about 2 tablespoons)
2 medium scallions, white and green parts, minced (about 3 tablespoons)
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 tablespoon Asian sesame oil
1 teaspoon Asian chile paste
1/4 teaspoon five spice powder
1/4 teaspoon salt

Brine –
¾ cup sugar
¼ cup kosher salt

Dissolve in water and add ice cubes to bring water to room temp. Add pork and put in the fridge for at least 3 hours. Remove pork from the brine and pat dry before adding the wet rub.