In a large stockpot, combine sweet tea, salt, Worcestershire Sauce, peppercorns, bay leaves, garlic cloves and fresh thyme. Stir until salt is dissolved. Submerge the pork tenderloins in the brine and refrigerate 4-8 hours. *Note: If using thicker, larger tenderloins, the pork should be marinated at least 8 hours, but not longer than 24 hours.
When ready to cook, heat oven to 275°F. Spray a metal rack with nonstick cooking spray and set it over a rimmed cooking sheet that has been covered with foil.
Remove the pork from the brine and pat dry with a paper towel. Rub the Pork Dry Rub over the entire surface of both pork loins. Place the pork loins on the rack leaving at least a 2-inch space between them.
Place the pork in the preheated oven, and cook 35-45 minutes or until the internal temperature reaches 140°F on a meat thermometer.
Remove the pork from the oven; set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons oil and 2 tablespoons butter. When the oil shimmers, carefully add the pork, again leaving space between the two loins. (Note: If the skillet is too small, sear one pork loin at a time.)
Sear the pork on all sides, checking the internal temperature often - I find 150° with a 3 minute rest is best. (*See note re: pork temperature guidelines.) Keep in mind the pork will continue cooking about 3 minutes after removing from the heat source.
Once the pork has reached the desired internal temperature, transfer it to a cutting board to rest, about 3-5 minutes.
Slice the pork into ½-¾” medallions.