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1
Start by mixing the brine for the pork. Combine the water, salt, sugar, honey and molasses in a large pot over high heat, stir until all of the salt and sugar granules have dissolved (the molasses will turn the mixture a tan color).
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2
Cut the head of garlic in half and smash it, add to the pot. Also add the thyme, peppercorns, mustard seeds and bay leaves. Simmer the mixture for 3-4 minutes. Remove from heat and add the 4 cups of ice. Feel the brine to make sure it is cool, if not place in the refrigerator for 15 minutes.
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3
Pour the brine into a plastic container with a lid and add the two pork tenderloins, place in the fridge. Allow the pork to sit in the brine for at least 6 hours and up to 12.
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4
Remove the pork from the brine, rinse and allow to air-dry in the fridge for 30 minutes, and then on the counter for another 30 (to allow it to reach room temperature). Preheat the oven to 400 degrees
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5
In the meantime whisk all the ingredients for the glaze together in a small bowl, it should have the consistency of a vinaigrette, add water if needed.
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6
Add both tenderloins to an ovenproof baking dish and roast until the internal temperature reads 160 degrees (about 15 minutes). Starting 5 minutes into cooking use a brush to spread the glaze onto the tenderloins, repeat every 3 minutes.
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7
When the pork reaches 160 degrees remove from the oven and let sit covered with foil on a cutting board for 15 minutes. After it rests, slice at an angle into medallions. If you have any glaze left, pour over the pork.
