Tenerloin is already a tender piece of very expensive meat. Dry aging can concentrate the beef flavor by reducing the moisture content, which happens in the first 4-5 days. Beyond that the tenderloin will start to build a hard bark on the outside which would have to be trimmed. As you can imagine the trim will be all very lean and expensive meat. So to avoid the trim loss age 4-5 days and enjoy.
You can also coat the tenderloin with some spices like rosemary and garlic before dry aging in UMAi Dry, which will produce a beautiful crusted tenderloin.