In a gallon-size freezer bag, dissolve 1/4 cup kosher salt in the warm water. Add the remaining Brine ingredients, including the pork. Brine for exactly 20 minutes. The pork becomes mealy if left in the brine any longer.

Meanwhile, create the Cajun Rub by whisking together 2 tablespoons olive oil and Cajun seasoning. At exactly 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with the Cajun Rub.

Preheat oven to 425°F.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. When oil is very hot, add pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side. Place tenderloin on rack in shallow roasting pan or on a rack placed on a baking sheet. Roast approximately 25 to 30 minutes at 425F degrees or until an internal thermometer inserted into the thickest part of the tenderloin registers between 145 and 150 degrees F (63 and 65 degrees C). This means the pork will be juicy and slightly pink in the middle. When pork is done, let stand 10 minutes before slicing.

Meanwhile, prepare Cranberry Apple Balsamic Reduction Sauce by adding Cajun Broth, balsamic vinegar, soy sauce and sugar to a large skillet (not saucepan or it will take much longer to reduce) and bring to a boil then reduce heat and simmer 5 minutes, stirring occasionally. Add apples and cranberry sauce and continue to simmer 10-15 minutes or until reduced, stirring occasionally. The sauce thickens rapidly at the very end, so watch closely so it does not burn. Season with salt and pepper to taste.

To serve, slice tenderloin into thin slices and spoon Cranberry Apple Balsamic Reduction over top. Garnish with green onions (optional).