Peppercorn-crusted Turkey Tenderloin

Gather these tools: cutting board, chef's knife, large nonreactive mixing bowl, whisk, plastic wrap, tongs, paper towels, aluminum foil, sheet pan PREPARE THE BRINE:

In a large nonreactive bowl, combine the water, kosher salt, sugar and grains of paradise/black peppercorns and stir until dissolved. Place the turkey tenderloins in the brine, seal , and refrigerate for 2-4 hours.

FOR THE TURKEY:

Remove the turkey from the brine, pat completely dry , and set aside. Preheat the oven to 400F.

Heat a large saute pan, medium-high heat and add 2 tablespoons olive oil. Place each tenderloin in the pan and cook for 2 minutes on each side, until golden brown . Remove from pan and place on a foil-lined sheet pan. Coat each tenderloin evenly with the grains of paradise/peppercorns and salt.

Roast for 10-12 minutes on the center rack or until the turkey reaches an internal temperature between 160F and 165°F. Let the turkey rest for at least 5 minutes before carving into 1/2-inch slices.

To grind coarsely whole grains of paradise, place in a resealable plastic bag and apply pressure, moving back and forth, with a heavy pot .