Blackberry Ginger Balsamic Tenderloin

For the brine:

• 2 1 lb. pork tenderloins, trimmed
• ¼ cup Kosher salt
• 3 cups warm water
• 2 T red wine vinegar
• ¼ tsp red pepper flakes
• 2 T brown sugar
• 1 cup ice cubes

For the Rub:

• 2 T Pinehurst Olive Oil Co. Persian Lime Olive Oil
• 2  T Salt Sisters Blend

Blackberry Ginger Sauce

• ¼ cup Hoisin sauce
• ¼ cup Pinehurst Olive Oil Co. Blackberry Ginger Balsamic Vinegar
• ¼ cup fresh Blackberries, mashed
• 1 T Pinehurst Olive Oil Co. Persian Lime Olive Oil
• 3 cloves of garlic, minced
• 2 tsp freshly grated ginger
• ½ tsp red pepper flakes
• 2 T red wine vinegar
• ¼ tsp salt
• ¼ tsp pepper
• Optional Garnish of chopped green onions