Pickled Pork Tenderloin

Brine:

• 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

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