Brown sugar and spice rubbed pork tenderloin as posted by the AP

Start to finish: 4 hours (20 minutes active)
Servings: 4
For the seasoning blend:

• 2/3 cup brown sugar
• 4 tablespoons pink peppercorns
• 1 tablespoon kosher salt
• 2 teaspoons dried oregano
• 2 teaspoons dried rosemary
• 1 teaspoon cinnamon
• 1 tablespoon black sesame seeds
• 2 teaspoons dried diced onion
• 2 teaspoons dried parsley
  

For the brine:

• 3 cups water
• 1/4 cup kosher salt
• 1/2 cup brown sugar
• 3 cups ice
  

For the pork loins:

• Two 12-ounce pork tenderloins, silver skin removed
• 2 large yellow onions, diced
  

To make the seasoning blend, in a small bowl combine all ingredients. Transfer half of the mixture to a large saucepan. Set aside the remaining seasoning blend.

To make the brine, add the water, salt and brown sugar to the seasoning blend in the saucepan.

Set the pan over high and boil until the sugar and salt dissolve. Remove from the heat, then add the ice and stir until cooled.

Place the pork in a large zip-close bag. Pour the cooled brine over it, then seal the bag and refrigerate for 3 to 6 hours.

When ready to cook, heat the oven to 375 F.

Remove the pork from the brine, patting it dry with paper towels. Rub the remaining seasoning blend over both tenderloins.

Scatter the onions over the bottom of a roasting pan, then set the pork over them. Roast for about 30 minutes, or until the tenderloins reach 145 F at the center.

Let the pork rest in the roasting pan for 15 minutes before cutting into thin slices. Serve over the roasted onions.

Nutrition information per serving (values are rounded to the nearest whole number): 392 calories; 58 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 111 mg cholesterol; 46 g carbohydrate; 37 g protein; 4 g fiber; 1,548 mg sodium.