Okay I think I have said this a million times, but I love this cut of meat! I bought a whole tenderloin (choice) and I cut it down to the money piece and am dry brining in for about 30 hours. It consists of rubbing the meat generously with kosher salt and refrigerate uncovered. How this method works is that the salt draws out moisture but then it gets reabsorbed. Here's a link to the recipe I'm using with the explanation http://www.epicurious.com/recipes/food/views/Roast-Beef-Tenderloin-with-Port-Sauce-240690 I'm going to use the leftovers to make kabobs later today. I've got a few yellow squash and zucchini that are ready to pick and some portabella's. Yum lunch. So, I'll keep you posted about this dry brining and see how this works out. I've done a salt crust on prime rib before, but that was right before cooking it. I'll smoke the tenderloin instead of roasting it.