Once cured (around 12 hours, since the tenderloins are quite thin), I dried them out in the fridge for 2 hours, and then smoked them. Since I hot-smoked the tenderloins, they’re basically cooked (much the same as bacon).

I added sodium nitrate to the brine (mainly, in this case, so I can watch cure penetration, due to the way sodium nitrate binds myoglobin).
Note the faint ring on the cross-section; this indicates how far the cure had penetrated in 12 hours.
Based on this, I’ll be curing the next lot for around 36 hours (4 days, if it’s an entire loin).

So, how does it taste? It’s a slightly cider-like taste, balanced beautifully by the rosemary and chilli. The ground mustard seems to have disappeared in there, but I’m ok with that.

All in all, a qualified success.