I got a half of a pork tenderloin I'm egging this weekend. Anybody got suggestions about brining it. I know for a fact that this cut is tender,, I egged the other half a while back and it was great. I got a link from Cat on brining and I'm going there tonight and do some reading, but I'd rather hear what the eggsperts have to say. My buddy Dr. Chicken probably won't be reading this until he gets back from saying good-by to his mom. Condolences my friend from Marilyn and I..