Add the brine to boiling water until the mixture is cooled to room temperature.
Pour the cooled water/brine over the tenderloin. We used a loaf pan to brine the tenderloin.
Cover and marinade in the refrigerator for 12-24 hours.
Remove the pork from the brining liquid and rinse in cool, clear water. Pat dry.
Mix the dried fruits together in a small bowl.
Slice the pork loin down the center from end to end, but do not cut all the way through.
Open the pork, butterfly open, and pat the dried fruits down the opening. Fold back together and tie with twine.
Garnish with ground pepper, to taste.
Preheat oven to 350 degrees.
Heat the oil in a cast iron skillet. Sear the pork tenderloin on all sides until browned.
Bake in the skillet in the oven until the pork reaches an internal temperature of 145 degrees, about 15-20 minutes. Let set for 10 minutes prior to unwinding the twine and cutting into medallions.
Please note: Estimated time does not include brining time of 12-24 hours.
