Ingredients:
2-6 fresh pork tenderloins
1 gallon of water
1 cup kosher salt
1-2 cups of maple syrup (fresh is not required)
1 teaspoons hot red pepper flakes
2 tablespoons juniper berries
A small handful of pickling spices
A small handful of peppercorns
1 teaspoon whole cloves
2-4 springs of fresh rosemary
2 springs of fresh thyme
6-12 garlic cloves, smashed
2 tablespoons chopped fresh ginger
Any combination of the above that you have on hand will do fine. Salt and maple syrup are a must.

Directions:

Mix all of the brine ingredients together in a non-reactive or stainless steel pot and bring to a boil for about 1 hour.. Stir the brine a few times to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool down then refrigerate it in a large stainless pan or a non-reactive container or the same one you cooked it in. When brine is cold, add the pork tenderloins submerged completely keep covered under refrigeration for 12 to 48 hours. The DANGER ZONE for bacteria is 40 to 140° so do not put chops in a HOT brine. When ready to grill, remove the pork from the brine and pat or shake dry (without rinsing).

Heat or light your grill to high with the grate as close to the heat as possible. Hardwood that comes from Canada is the best for grilling. If you don’t have this type of grill, gas or charcoal will do. Season pork with magic on all sides and place on grill the first side for about 1 minute. Flip a 1/4 turn at a time to score evenly and grill for 3-5 minutes until done to your likeness. Don’t kill them; cook rare to medium. Let them sit for a few minutes, slice diagonally and prepaid each dish.