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I've had good luck with tenderloins (not smoking)

First I sear them on all sides directly over hot coals, then set up an indirect cook until they hit 140-145F. They will still have some pink in the center, which puts some people off, but they come out moist and tasty.

They dry out fast, so if you wait until 150F they've already lost a lot of moisture and flavor. If you cook them to 160F, which used to be the common recommendation a couple decades ago, you may as well throw them away.

Sometimes I'll buy them packaged in marinade, and they come out very moist but sometimes a little over-salted for my taste. Other times, I'll buy them plain and put a glaze on towards the end of the cook. In that case, they don't come out quite as moist, but they have a good pork flavor.

This will be my first attempt with a loin.


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