Combine all brine ingredients and bring to a boil, dissolving all sugar and salt. Strain into a non-reactive container. Chill to 41 degrees. Add pork tenderloins to the brine and refrigerate for 3-5 hours. Remove from brine, pat pork tenderloin dry and brush with olive oil, fennel and anise.
Preheat a gas grill to high. Sear seasoned pork tenderloins directly on one side for 7 minutes (covered). Turn tenderloins over, re-cover and sear for an additional 5 minutes. Turn grill off, wait 5 minutes, then check meat for doneness (145-150 degrees). Set prepared grilled pork tenderloins aside.
Preheat oven to 375 degrees, spread uncooked rice over the bottom of an 8×8” baking dish. In a saucepan over high heat, bring all other pilaf ingredients to a boil. Immediately pour boiling liquid over rice and cover with aluminum foil. Bake for 70-80 minutes or until all moisture is absorbed. Remove from oven, fluff with fork. Fold in garniture, adjust seasoning and set prepared rice pilaf aside.
To plate as a main course, spoon pilaf onto warm plates, slice grilled pork tenderloin into ¾” medallions and arrange over rice pilaf. Garnish with cilantro, cilantro flowers and Fleur de Sel (or Alea) salt.