Brined Pork Tenderloin

Directions:

1. Place room temp water into a medium sized bowl.
2. With a whisk, add the salt and stir until it has dissolved.
3. Add the remainder of the ingredients: lemon rind and juice, peppercorns, crushed garlic, bay leaf and rosemary sprig. Then pour and completely cover the tenderloin in a small glass or plastic container for 30 minutes.
4. Once ready, rinse the brined pork tenderloin under fresh water, pat dry with a paper towel and season lightly with salt and pepper.
5. Transfer the fig jam into a bowl and add a little water to loosen, stirring with a spoon. This will make it easier to brush onto the pork as it is turning on the rotisserie.
6. Preheat grill to high.
7. Remove the grill grates directly under the pork and place a disposable aluminum tray under to catch the dripping. 
8. Place the tenderloin on the rotisserie spit and place into the rotisserie motor.
9. Also, turn the rotisserie motor to on to start the rotisserie, continuously turn.
10. After 20 minutes, lift the lid and with the basting brush, evenly distribute the fig jam onto the tenderloin. Adjust the temperature as needed, if too high, lower it a notch. Close the cover and let it continue to cook.
11. Once 30 minutes has passed, lift the lid and do the same procedure with the jam and close to cover with the lid.
12. At around 45 minutes, turn the rotisserie off, stopping it from spinning, and use a thermometer to take the temperature in the center part of the pork tenderloin. If the temperature reads 145 degrees, the pork is done.
13. Turn the heat off, carefully remove the pork from the rotisserie spit, and let it set on a cutting board to rest before slicing and as you grill your veggies to pair with pork tenderloin.
14. Serve with Aperol Spritz and Berry Crumble.