a lot of people are into brining meats, these days, especially the ones that tend to dry out quickly- like turkey and pork- you may want to try brining the entire tenderloin – minimum of 6-8 hours- rinse well- pat dry and roast with any of the above mentioned ingredients- I like to roast mine with apple slices and sauerkraut- nice fall combo- you can always liven it up with something hot and/or something sweet- like maple syrup and hot peppers.

AND TO ALL OF YOU- sometimes these threads read as if there were adolescents on the keyboards instead of adults- there is no need for anyone’s language to be vile and offensive. Try to respond as if your mother or your grandmother might be reading what you write- there’s way too much bad out in the real world- at least on this site I always figured that there were good people here, held together by their common interest in FOOD, please don’t prove me wrong.