Brined Pork Tenderloin With Plum And Jicama Relish

• 8 cups cold water
• 1/2 cup kosher salt
• 2 (1-pound) pork tenderloins, trimmed
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 cups diced plums (3/4 pound)
• 3/4 cup finely chopped peeled jicama
• 1/2 cup finely chopped red onion
• 2 teaspoons grated lime rind
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/8 teaspoon kosher salt
• 1 serrano chile, seeded and chopped
• Parsley sprigs (optional)

1. Combine 8 cups cold water and 1/2 cup salt in a 13 x 9-inch glass or ceramic baking dish, stirring until salt dissolves. Add pork to brine; let stand at room temperature 1 hour.
2. Prepare grill to medium-high heat.
3. Drain pork; pat dry. Brush pork with oil; sprinkle with 1/4 teaspoon pepper. Place pork on grill rack; grill 15 minutes or until a thermometer registers 155u0b0 (slightly pink), turning pork occasionally. Remove pork from grill; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices.
4. Combine remaining 1/4 teaspoon pepper, plums, and next 7 ingredients (through chile); toss gently to combine. Serve relish with pork. Garnish with parsley sprigs, if desired.

cold water, kosher salt, pork tenderloins, extravirgin olive oil, freshly ground black pepper, peeled jicama, red onion, lime rind, lime juice, honey, kosher salt, serrano chile, parsley

Taken from www.myrecipes.com/recipe/brined-pork-tenderloin-with-plum-jicama-relish (may not work)