Serious Eats: Talk

Pork Tenderloin. Brine, marinade, pre-season, or what?

I've been gifted with a few logs of pork tenderloin. I've sauteed and roasted a couple, but I can't help thinking there may be a way to deliver more moisture or flavor to them.
Perhaps a brine or marinade, even just a simple salt pre-seasoning might draw out meat juices.
Am I over thinking?

Printed from http://www.seriouseats.com/talk/2010/03/pork-tenderloin-brine-marinade-pre-season-or-what.html

© Serious Eats