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.
To cook, preheat the oven to 425 degrees.
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.
ORANGE CILANTRO SALSA
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
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