@IndyRobYeah, when I first read the post, I mentally skipped over the 'tenderloin' part, which was where that first sentence came from.... but, as you know, the theory is still valid for cooking anything SV - I really wanted to stress to SV newcomers that the cooking time is based on thickness, rather than weight as is typically used in cooking in an oven (when I was younger, I remember hearing instructions for cooking a turkey 18 minutes per pound or something like that). I think that is the biggest difference in concepts to grasp - before SV, you never had to measure the thickness of something!
ETA: Back when I had more time to cook, I used to do SV pork tenderloin a lot... my go to was to puree a can of chipotle in adobo, marinate the tenderloin in that and cook SV to like 135F. If memory serves, a single tenderloin took about an hour or so for pasteurization.
