Welcome to the forum!
For brining, I skip the wet brines and just dry brine over night - salt the tenderloin and let it sit on a rack/pan to dry over night in the fridge. Doing this, you can usually skip salt in your rub, and as it seems you will be creating your own rub, you can go with the flavor profile you are looking for.
As for the rub, since you plan on a glaze, I would just do something that pairs with the glaze. Perhaps a bit of garlic, and maybe some heat of sort (red chile flake, ancho chile powder, cayenne) that will pair nicely with the sweetness of the glaze.
Cook to a lower temp than you plan on serving, pull the tenderloin, glaze and then finish it on a gas grill to give it a little char. At least that is how I would go about it.
I think you have a great plan here - so throw out any pizza coupons! It’s going to turn out great!