Pickled Pork Tenderloin

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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