Make the Brine:

• In a small saucepan, add the cider vinegar, water, rosemary, oregano, garlic, black peppercorns, bay leaf, orange, sugar and salt. Stir. Bring to a boil then simmer a few minutes until the sugar and salt are fully dissolved.
  1 cup apple cider vinegar, 3 cups cold water, 1 tablespoon fresh rosemary leaves, 1 tablespoon fresh oregano leaves, 3 -4 cloves fresh garlic, 1 teaspoon black peppercorns, 1 bay leaf, Peel from 1 orange, 2 tablespoons light brown sugar, 3 tablespoons kosher salt
• Cool the brine completely.

  Note: To quick cool, pour the brine into a heat proof pyrex jug and place in the freezer until cool.

Brine the Turkey Tenderloins:

• Once the brine is cool, add the turkey tenderloins ensuring that they are submerged in the brining liquid. Let the tenderloins brine for 1 1/2 to no more than 2 hours.
  1 1/2 - 2 pounds turkey tenderloins
• Remove the tenderloins from the brine and pick off any of the herbs that cling to the meat. Discard the brine.
• Place the tenderloins in a plate or sheet pan. Drizzle with extra virgin olive oil. Season the tenderloins with the cumin and paprika.
  1/2 teaspoon smoked paprika, 1 tablespoon extra virgin olive oil, 1/2 teaspoon ground cumin

Cook the Turkey Tenderloins:

Preheat the oven 375F degrees

• Heat a cast iron skillet on the stovetop over medium high heat. Once the pan starts to smoke, add the avocado oil and adjust the heat to medium. Carefully, add the tenderloins in the skillet, presentation side down. Sear until golden - 4 to 5 minutes. Use a kitchen thong and carefully flip the tenderloins. Immediately transfer the cast iron pan into the oven.
  2 to 3 tablespoons avocado oil for searing the turkey
• Roast the turkey tenderloins for 10 to 15 minutes until it reaches an internal temperature of 160F - 165F degrees.
• Remove the turkey tenderloins to a plate or cutting board and allow to rest 10 to 15 minutes before serving. Serve with gravy on a bed of mashed potatoes. Enjoy!