A while back on another part of the Internet there was some discussion about a New York Times article, wherein curing pork tenderloin could produce a miniature ham, so to speak: http://www.nytimes.com/recipes/1015786/miniature-home-cured-and-lsquo-ham-and-rsquo.html Thought I'd give it a try, see what happens. Got some pork tenderloin: Cleaned up some silverskin and such. One of these days I should take a picture of a TENDERLOIN next to LOIN. They are quite different cuts, some people confuse them. Anyway, boiled up the brine, here it is chillin' on the back porch: Got it cooled, wrestled the pork into a freezer bag, poured in the brine ( most of it ): We'll see what happens when we get back from our Christmas trip to Orange County. mjb.