2-3 lb. pork tenderloin
1/2 cup kosher salt
3/4 cup +1 tbsp. brown sugar
2 tbsp. olive oil
1 tbsp. lime juice
1 tbsp. fresh thyme
1 1/3 tsp. allspice, ground
1 tbsp. coffee, finely ground
3/4 tsp. cinnamon, ground
1/2 tsp. nutmeg, ground
3 garlic cloves
1/4-1/2 tsp. habanero

Chop fresh thyme, mince garlic, seed and mince habanero

Dissolve salt and 3/4 cup brown sugar in 2 cups hot water. When dissolved, add 2 cups cold water and then the pork. Cover and refrigerate for 12-24 hours. Remove pork from brine and pat dry. Mix the rest of the ingredients and cover pork. Let marinade at least 12 hours. Preheat grill to medium temperature. Shake off excess marinade. Place on grill. Turn occasionally and cook until a thermometer reads 140 degrees, about 30-40 minutes. Make sure you check the temperature after 15-20 minutes so you know how fast its cooking. Remove from heat and set aside. Loosely cover with foil and let stand 10 minutes. Slice and serve with mango salsa.