Jeff is right on the brining, though I do brine my major hooters alot longer than most people, and then soak in fresh water. That's why I call it a brine/debrine method, just my own terminology. The one's I just did turned out fantastic. I'm using these to make a really awesome smoked chicken salad, lots of ingredients, but reallllllly good. I'm putting the finishing touches on it tomorrow, it's for a wedding shower and I'm putting it in those cute little phyllo cups. I'll take lots more pics and post.
smokinjhawk - I do not brine my pork tenderloins, but I do brine my extra thick cut boneless chops. I make an apple/cranberry stuffing to shove inside them. I brine them in salt/sugar water for 8 hours, then in clean water for 3 hours changing twice, and in the last changing I add a couple of chunks of fresh pineapple. I used to not like thick cut chops, but now I do. I have some of those in the freezer and I want to do them soon. What I do with the tenderloins is make an herb/butter mixture and after the loins have cooled for about 20 minutes I slice them up and generously coat with the mixture. Very yummmmm. With some cheese biscuits! Wha!!!!