'It's not obvious to me that pork couldn't be dry aged. It may be that the caution due to trichinosis makes us more cautious in general about pork. I've certainly eaten enough pork that needed to be tenderized.'
so I tried it. Took a tenderloin from a cryovacked package purchased at Frank's in the Chelsea Market, subsequently frozen. Thawed it in the refrigerator, then opened, washed, dried, trimmed, and set on a plate with a piece of foil on top (not wrapped). I turned the meat a couple times during the week, and then spiked with garlic and my usual marinade this afternoon. The texture is like that of a duck breast-- more finely knit and ruby undertones. I will definitely do this again, but will also treat it sooner. I think it could have used more time to absorb the marinade than a fresh loin would have taken. Would anyone advise treating it right away before aging? How does meat age differently if salted etc first vs more proximately to cooking time? Do times vary according to the type of meat and its freshness?