This recipe was given to us by Chef Jesse Perez of Francesca's at Sunset, the signature restaurant at Westin's La Cantera Resort in San Antonio, Texas. Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants.

Jesse likes to serve this delicious pork recipe with his Cascabel Roast Apple Raisin Salsa.

Look for achiote paste in a Latin grocery store.

Makes Enough to Brine 2 to 4 Pork Tenderloins

Put the water into a bowl and the salt and the sugar and whisk together until the sugar and salt have dissolved, add the rest of the ingredients, add the pork tenderloins to the Brine, making sure that they are covered. Mix well, cover with plastic wrap and put in the refrigerator for at least 24 hours.

Slice tenderloins into medallions and grill or sauté until cooked through, about 4 to 5 minutes per side. Serve with Cascabel Roast Apple Raisin Salsa on the side (click here for recipe).