In a pot, heat water over high heat. As it's heating, add all the brining ingredients; stir as water comes to a simmer to dissolve the salt. Once dissolved, take the pot off the heat and pour brine into a large heat-safe bowl. Add ice cubes to cool brine so pork doesn't partially cook in the brine.

Add pork, it should be completely submerged in the brine, cover with plastic wrap and leave in fridge for 4-24 hours. Rinse and pat pork dry before cooking.

Take pork out of the fridge to rest 30 minutes before cooking.

Right before cooking, whisk maple syrup, Worcestershire sauce, white wine vinegar, Dijon mustard, salt and pepper together in a bowl until well combined.

Preheat oven to 400 degrees F.

In a 12-inch, oven-safe saute pan, heat oil over medium-high heat. Season both pork tenderloins on all sides with salt and pepper generously then place both in the hot pan, with at least an inch between both tenderloins, searing the pork for about 3-5 minutes on each side. Let the crust develop on each side before turning; do not force the pork off the pan to turn it, it will release from the pan when it's ready.

Turn heat off. With a silicone brush or spoon, slather half of the glaze over each of the tenderloins generously, covering each side. Cover the pan with oven-safe lid or aluminum foil and cook in oven for 10 minutes. While pork is cooking, whisk together water and cornstarch in a small bowl, then stir the cornstarch slurry into the remaining glaze.

After ten minutes of cooking, remove lid and re-glaze the pork with a clean silicone brush or pour over with a spoon. Let cook for another 13-15 minutes until pork's temperature is 145 degrees F (or if wary of pork, to 160 degrees F).

Remove skillet from oven, move tenderloins to a serving plate and cover with foil to rest and keep warm. The glaze will have thickened up in the pan from cooking, pour it into a heat safe gravy boat.

Slice tenderloins into ½ inch slices and serve with maple glaze.