Berbere Pork Tenderloin

Brine: 3 parts sugar to 1 part salt. Rub and encrust tenderloin in brine mix.

Let tenderloin rest for 4 hours in refrigerator in brine, turning occasionally.

Dry pork with paper towels.

Squeeze lemon juice over pork, then rub with heavy coating of Berberé.

Roast in oven at 350ºF to desired temp.