Pork Tenderloin Fillet
Bring to the boil 100ml of the water, add the salt and stir until fully dissolved. Add the remaining water to chill quickly, leave in the fridge to chill below room temperature.
Remove most of the sinew and connective tissue of the pork loin, trying to retain as much of its fat as possible. Soak the cleaned loin in your prepared brine for at least 5 hours, but ideally overnight. Remove your loin from the brine and pat dry.
Lightly oil and season the pork. Cook over hot coal for a total of about 7-8 minutes, turning every few minutes to create a bar-mark on the loin. Leave to rest for minutes before serving.