An old recipe. I used in garlic, pepper and preserved it in salt. (Edit: nitrite curing salt, some sugar and table vinegar (Be careful!), mix it until you have a kind of mush.) Important: Wrap it into a plastic film and let the goods into a fridge to age it. A day per centimeter! After this is done, wash the goods and put it into water for about 2 hours, dry them and put it in the fridge again. Now the reddining begins, also One centimeter per day.
Just some days of smoke the tenderloins are ready to enjoy!