Write an article based on this "Marinate the tenderloin for 3 hours to get more flavorful meat. Brine the pork tenderloin to make the meat more tender."

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If you have extra time, mix marinade ingredients in a resealable plastic bag. Add the pork tenderloin and seal the bag so the meat is coated in the marinade. Then, refrigerate the bag with the pork for at least 3 hours or up to overnight before you remove the pork and roast it in the oven. To make a lemon-herb marinade combine:   Zest from 1/2 lemon  1⁄4 cup (59 ml) of olive oil  2⁄3 cup (160 ml) of freshly squeezed lemon juice 1 tablespoon (8 g) of minced garlic 2 teaspoons (3 g) of freshly minced rosemary leaves 1/2 tablespoon (1 g) of fresh thyme leaves 1 teaspoon (5 g) of Dijon mustard Shake 1/4 cup (72 g) of salt in a large resealable bag with 4 cups (950 ml) of warm water until the salt dissolves. Add 2 tablespoons (30 ml) of apple cider vinegar, 2 tablespoons (24 g) of brown sugar, and 1 cup (140 g) of ice cubes. Then, add the pork tenderloin to the bag and refrigerate it for 20 minutes.  When you're ready to bake the pork tenderloin, take it out of the marinade and rinse it. Then, pat it dry before you put it in the oven. Avoid brining the pork for more than 20 minutes or the meat will become mushy.