Prepare the brine: Combine first 9 ingredients in a pot and bring to a simmer. Turn heat off and stir to combine, until sugar and salt are completely dissolved. Set aside and add 2 cups of ice water to cool completely. When the liquid is cooled, add the Pork Tenderloins to a large ziplock bag along with the liquid. Seal and brine for 24 hours, if possible.
Remove pork from brine and discard the brining liquid. Pat the tenderloins completely dry with paper towels and let sit on the counter 30-60 minutes to bring to room temp.
Make the Mango Salsa. Combine the diced mango, jalepeno, red onion, lime, cilantro, EVOO, salt and pepper. Stir to combine and let sit for about 30 minutes for flavors to marry.
Preheat the oven to 375 F.
Heat a large skillet or cast iron over medium-high heat. After pan is pre-heated, add the EVOO. Just before it starts smoking, add the tenderloins. Cook a few minutes, undisturbed on each side, rotating so each side is browned. Place in the oven, top rack, until pork temps out at 145F (approx. 15 mins.) Remove, place on a cutting board and tent with foil to let rest and keep warm.
Cut in 1/2″ slices and serve with Mango Salsa, yum!
Serve with Brussels Sprouts with Pancetta as an option.