byuboundNeat, thanks for the advice. I'll totally try this out
To add on to this. If you feel like doing a small amount of meal prep, season your tenderloin a day before you use it with salt. Then leave it uncovered in your fridge. Salt triggers both osmosis and diffusion, but one takes longer than the other. So for the first couple of hours, the salt will draw out the moisture from your cut, but after that, the salt will start to diffuse through the meat and season it internally. The water will get drawn back in.
Salt, not only seasons the meat but also gelatinizes the proteins in the meat to retain more water and give it a better texture. Also, the spice you use with your salt will mix with the surface moisture and also get pulled through the meat. You want to leave it uncovered because fridges are super dry, and it will help the meat develop a better crust. If you are worried about leaving raw meat in your fridge uncovered, the salt and dryness have anti-microbial properties that allow you to leave meat uncovered (but salted) for days on end.
