Bo-Pepper posted:

I see nothing wrong with using tenderloin for stew, especially if that's what you want to make with it. A cursory search with google brings up a bunch of recipes that call for pork tenderloin. I say go to town.

But if you choose to roast it whole or something similar, be sure to brine it first. Most lean cuts of meat, especially pork nowadays, benefit massively from some time spent in a simple brine.

For pork I like to make a quick concentrate of hot/warm water of 1 cup water to 1/4 cups each of kosher salt and brown sugar. Once the salt and sugar are dissolved, mix that with 2 cups cold water and some ice cubes. Make sure the brine is cold before adding the pork. But once you have that, just add the pork to the brine and wait a half hour to a couple of hours. Then use your pork for whatever it is you wanted ot do, but now it tastes beter and will stay juicy more easily. I refuse to make even pork chops without brining them.