This pork is moist, tender, and well-seasoned through and through thanks to fresh thyme and cracked black peppercorns. Brining the pork in a vinegar mixture, which gently breaks down the proteins for tender meat, also imparts flavor and moisture to the tenderloin. (The same brine also works great with pork chops or poultry). Don’t be alarmed if the surface of the pork exposed to the brine turns gray in color and toughens a bit: you won’t notice it after grilling. Be sure to let the meat rest after removing it from the heat, then serve atop salad with charred snap peas drizzled with buttermilk dressing. Or, cut into smaller pieces and stir into fried rice.