FYI: I ordered 2 whole trimmed tenderloins for Christmas which was way too much. I saved one to make yesterday for other company. Because it sat in the frig for a few days I decided to try the dry brining with salt. I left it in the refrigerator for about 32 hrs as instructed, then roasted as before. It came out as good as the first one. I don't know if that means the salting helped make it juicy or it really didn't matter. I suspect since it sat for a few days and wasn't as fresh as the first one, it did help. Both were excellent! thanks again. anon Ellie