Prepare Roasted Pepper and Avocado Salsa; refrigerate until ready to serve.
Trim the tenderloin roast of fat and silver skin (see photo on left). Silver skin is a silvery-white connective tissue. It does not dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloins to curl up into the shape of a quarter moon.
Score the meat at various points across the width of the tenderloin and set aside.
Brining the pork tenderloin: Check out my Guidelines for Brining Pork.
Using a heavy-duty plastic tube, stainless-steel bowl, or resealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine. To determine how much brine you will need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.
Dissolve brown sugar and salt in the boiling water. Add it to the cold water. Heat a medium skillet over medium-high heat and add the coriander, peppercorns, and crushed red pepper. Cook until they begin to release their aromas, about 5 minutes. Remove from heat and add to the water mixture. Add the garlic, thyme, oregano, and bay leaves. Mix well. Add the pork tenderloins, cover and refrigerate 6 to 12 hours.
To assemble, remove the pork roasts from the brine. Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, refrigerate until ready to use.
Bring pork roast to room temperature before cooking. Rub olive oil over the entire roast before grilling.
Preheat barbecue grill. Place pork roasts onto hot grill; close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. After 5 minutes, insert an instant-read meat thermometer into thickest part of the roast, temperature should read 145 to 150 degrees F. (if not, close the lid and let the pork continue to roast). Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat. The meat will remain pink from the brine.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. T o learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Remove from grill and transfer onto a cutting board; let pork roasts stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Cut across the grain into 1/2-inch slices.
Transfer onto a serving platter and serve with a generous spoonful of Roasted Pepper and Avocado Salsa.
Makes 8 to 10 servings.