Mix all brine ingredients until the salt and sugar is dissolved.

Trim pork tenderloin of the tough silver skin.

Put trimmed tenderloin in to a re sealable bag and add the brine liquid removing the air from the bag before sealing up.

Place the bag in a dish or similar just in case it leaks. Place in fridge for 4-6 hours. Not too much more or the tenderloin will start to break down a bit.

Remove tenderloin from brine and rinse well.

Usually the tenderloin has a thin end so for even cooking, fold that end under and tie with a piece of butcher's string.

Dry the tenderloin then apply the Porchetta Rub evenly over all areas of the tenderloin. At this point, I will usually roll up the tenderloin tightly in plastic wrap and twist the ends tight then toss back in the fridge for an hour or so to help let the seasoning do its thing. This also help shape the tenderloin in to an even shaped tube. This step is completely optional.

Preheat oven to 425°F. While oven is preheating, remove tenderloin from the fridge.

Heat oil in an ovenproof skillet over medium-high heat. Once the oil is hot, add the tenderloin and brown all sides.

Once browned, place the skillet in the preheated oven for about 10-15 minutes or until internal temperature is 140°F. Remove from oven and let rest for 10 minutes before slicing.