Code3RRT- I can't offer you a lot of advice on this other than I cooked two tenderloins together about a month ago. The night before injected them with a mixture of apple cider, cider vinegar, chicken broth, worcester, garlic powder and a dash of hot sauce and then made a coating of mustard and put some BBQ rub on them and put them in the fridge overnight(I was trying to give them some flavor as they can be bland compared to most other pork products as they lack the fat goodness).
I put them onto my WSM when it was around 230 degrees and they cooked quick(I pulled them off after about 1.5 hours when their internal temps hit 148. I should have pulled them off quicker to be honest and next time I will pull them off probably around 135-140 as they were too dry. Flavor was not bad but needed something else(like a stuffing as you are trying to find). Good Luck.
WSM 18.5#, Weber Kettle, Weber Summit S670 & Lynx L36PSR.