Ingredients

• 2 quarts water
• 1/4 cup sugar
• 3 tablespoons salt
• 1 tablespoon cumin seeds
• 6 bay leaves
• 1 tablespoon black peppercorns, cracked
• 1/2 bunch thyme
• 1/2 bunch oregano
• 2 pork tenderloins
• 1 1/4 cup vegetable oil
• Orange Cilantro Salsa, recipe follows
• 4 oranges, peeled and sectioned
• 1 bunch cilantro, leaves and stems roughly chopped
• 1 small jalapeno chile, stemmed, seeded and finely diced
• 1 small red onion, julienned
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper

Instructions

1. Bring the water to a boil in a large saucepan. Add the remaining brine ingredients and set aside to cool. Place the tenderloins in the brine, cover and refrigerate 8 hours or overnight.
2. To cook, preheat the oven to 425 degrees.
3. Heat the oil in an ovenproof skillet over high heat. Sear the tenderloins all over. Then transfer to the oven and bake for 8 to 10 minutes. Transfer to a cutting board. Cut the meat into 1/4- inch diagonal slices across the grain and fan on serving plates. Top with the Orange Cilantro Salsa and serve.
4. Combine the oranges, cilantro, jalapeno, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.