Absolutely agree you should brine it, but why stop there, it is the perfect candidate for Canadian Bacon.
Cheap, lean tenderloins scream : "It's time to experiment in Charcuterie"
Google: "Lonzino" and then "Lomo"
Pick a dry or wet cure and get it going, then jump over to http://www.drybagsteak.com/shop-umai-charcuterie.php I've been using their dry bag for a while and am very (very) pleased with the results, much more predictable than regular air-dry procedures.
Edited by SandSquid - 6/15/14 at 5:53pm