1/4 cup salt

3/4 cup brown sugar firmly packed

2 cups boiling water

3 cups ice cubes

2 pork tenderloins, 1.5 to 2 pounds total

1/2 cup peach preserves

1 tablespoon chopped fresh rosemary

1/2 cup Dijon mustard

Pepper

• Place the salt and sugar in a medium-size metal or glass heat-proof baking dish
• Add boiling water and stir to dissolve the ingredients
• Stir in ice cubes to cool the brine
• Add tenderloins and let them marinate, covered, for 30 minutes in the refrigerator
• In a small bowl, stir together the peach preserves, rosemary, and mustard. Set aside 1/2 cup
• Remove the meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper
• Place both tenderloins on the grill and cook them turning occasionally, until their internal temperature reaches 145 degrees (about 20 minutes). About 5 to 8 minutes before the meat is done, brush on the peach-mustard glaze.  Transfer the tenderloins to a cutting board, cover them with foil, and let them rest for 5 minutes. Serve them with the reserved glaze.  Serves 6.