Yes, but keep it to less than 60 minutes. Salting meat in advance flavors the inside of the meat and creates a more tender texture. But, in lean, tender cuts of meat like pork tenderloin, allowing the salt to sit on the meat for too long can create a mushy texture. So, I don't recommend salting pork tenderloin earlier than 60 minutes before you plan to cook it. In general, plan to salt the tenderloin 30 minutes in advance, allowing it to stand at room temperature. You can get away with salting the meat up to 60 minutes in advance, but the tenderloin should be stored in the refrigerator.