In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silver skin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
Rub the brined tenderloins all over with the sweet chile glaze and then season with the pepper. Or, season to taste with another flavoring of your choice.