This is an Italian style recipe for pork tenderloin brined in buttermilk: pork tenderloin recipe
I find video recipes to be really useful when learning cooking techniques. A written recipe is sometimes just not enough. Watching experienced cooks prepare a dish is so helpful. Bon apetit!
I would try this with Tilapia. It has a wonderful ability to absorb spices and you can get it without bones. Carp is full of bones. This is a Tilapia recipe that uses similar ingredients to yours. You may want to try it as well.
Byers - its a good thing you asked. Half a cup and a few tablespoons are a big difference! There is an article that discusses chicken recipe secrets that mentions buttermilk as an essential ingredient. You can get milk-free buttermilk in some countries - that can be a nice alternative.
There's a doll cake design idea on this birthday cake recipe article. They suggest using a vicoria sponge cake as a base - what do you all think? Is that steady enough to support a heavy design (using multiple fondant layers)?