Smoky Brined Roasted Pork Tenderloin

1 cup (1/2 jar) Smoky Brining Blend

1-2 pork tenderloins (2-4 pounds)

2 cups boiling water

3 cups ice cubes

4 cups cold water (to bring total mixture to 8 cups)

3 tablespoons olive oil, divided

1 bunch asparagus, trimmed

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1. In a large pot bring 2 cups of water to boil. Stir in the Smoky Brining Blend. Stir until salt and sugar has dissolved.

2. Add ice cubes to the brined water and stir until melted. Then stir in 3 quarts of cold water. The water temperature should be 45°F or colder.

3. Add the pork to the brine and refrigerate for 1-2 hours.

4. Preheat the oven to 325°F.

5. Remove pork from liquid and pat dry. (Do not rinse!) Let rest for 30 minutes at room temperature.

6. Coat tenderloins with 2 tablespoons oil, and place the tenderloins on a rimmed baking sheet.

7. Roast uncovered for 20 minutes. Remove pan from oven and add the asparagus. Drizzle with remaining tablespoon oil. Return to oven and roast for 15 minutes or until the internal temperature of the pork reaches 145°F.

8. Remove from oven and let rest for 5-10 minutes before slicing. Serve with asparagus.

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