Watched Pot recipe: Lemon Tea Brined Pork Tenderloin

Here is the recipe referenced in today's Watched Pot column by Stacy-Lynn Waddell. 

This recipe comes from chef Amy Tornquist at Watts Grocery:

Lemon Tea Brined Pork Tenderloin

5 pork tenderloins
2 quarts water
2 cups sugar
1/2 cup Kosher salt
1/2 cup cider vinegar
Zest of one lemon
A few mint and thyme leaves
2 Tablespoons coriander seeds
7 iced tea bags, like Liptons
Salt and pepper, to taste.

Using a sharp boning knife, remove all fat and silver skin from pork tenderloins. Once trimmed, return to the refrigerator.
To make the tea brine, combine water, sugar, salt, vinegar, lemon zest, mint and thyme leaves, coriander and tea bags in a stock pot. Bring to a boil. Once the tea mixture is nice and dark, about 10 minutes, remove from the heat and let cool. When cool, strain the tea bags and such out of the mixture. Add your cleaned pork tenderloins and marinate for 12 hours to 24 hours.
When ready to cook, preheat the oven to 350 degrees. Pat dry the pork tenderloins, and season with salt and pepper. In a hot saute pan, brown quickly on all sides. Remove pork tenderloins from saute pan, brush with honey and a little mustard before placing in the oven to finish cooking. Remove when the internal temperature of the meat is 160 degrees. Slice and serve warm.