Brine the tenderloins:

1. Boil one cup of water and pour it into a spacious, heat-resistant bowl.
   
   
2. Add the half cup of kosher salt and sugar and stir until dissolved.
   
   
3. Pour in 3 cups of cool water and stir.
   
   
4. Place the tenderloins in the brine, cover and refrigerate for 4–6 hours.
   
   
5. Remove from the refrigerator, pat dry and bring to room temperature.
   
   

Grill the tenderloins:
Preheat grill to medium-high.

1. Combine the cumin, turmeric, salt, pepper and chili powder in a small bowl. Set aside.
   
   
2. Rub the tenderloins with olive oil, followed by the spice mixture.
   
   
3. Place the tenderloins on the grill and imagine that you have four sides—cook each for approximately 3 minutes, being careful not to burn the meat. Insert an instant read thermometer and remove the tenderloins when they register an internal temperature of 145 degrees.
   
   
4. Spritz the meat with fresh lime juice and sprinkle with the garam masala.
   
   
5. Tent with the meat with aluminum foil and let sit for 5–10 minutes. The meat will continue cooking and reach 150-155 degrees.
   
   
6. Slice the meat, arrange on a platter and serve with the chutney alongside.