I haven't done a tenderloin yet but have done a couple pork loins. I start with a 10 pounder and cut it in half. Brined overnight and inject with creole butter, rub with Famous Daves rib rub and wrap in plastic and in the fridge overnight. Smoked at 225 with 3.5 ounces of cherry wood and a foil pan with apple juice till internal temp hit 155. Then took out wrapped in foil and towels to rest for an hour. Took about 4 hours to reach 155, came out very juicy and very tasty. I slice the whole thing and vacuum seal what I don't eat and freeze, warms up just like the day I made it.
