Note about Pork Tenderloin Recipe

I made this recipe last night. The way I prepped in advance, was to combine the lemon zest and kosher salt, cover the tenderloin, and wrap in plastic wrap before freezing. The original recipe says to apply the rub right before cooking. Next time I would do either that, or cut the amount of salt in half to freeze with the rub already applied. The tenderloin turned out very salty after marinating in the freezer and in the fridge for a few days while thawing.