Pork tenderloin questions...

I have always grilled my pork tenderloins quickly with high heat to keep them moist. I like the idea of smoked tenderloins for flavor.

So, I did a search of the forum, and now I'm more confused than before. LOL

I'm thinking about doing an injection with some kind of fat. I use an olive oil based injection on turkey and that keeps the breasts really moist. Would that work well with a pork tenderloin?

Another question -- to sear before smoking or not to sear before smoking?

I'm also thinking that pork tenderloin is too delicate in flavor to stand up to a potent rub, so maybe just some basic seasonings, instead. Any comments?

Last, but not least, I found internal temperature targets from 140 to 195 in my search. I'm thinking that lower is better, but will an injection change that?

TIA for your help.

CD

Yes, I am definitely talking about pork tenderloins, and not pork loin.

Reverse sear? Basically smoke the meat up to a certain temperature, then put it on the high heat for a little char?

If I do that, do I move it from from indirect cooking at, let's say, 135 and sear it over direct heat to finish it off?

CD

Okay, I cooked my tenderloins. I lubed them up with some olive oil, and lightly seasoned with Kosher salt, pepper, a little bit of garlic powder, and some dried (homegrown) oregano. No injection.

I cooked them (indirect) at 250-300 until I got an internal of 150. I let them rest, and they were wonderful. Tender, juicy and just the right amount of smoke and seasonings.

I decided not to reverse sear because the meat had already developed a nice golden brown color. I didn't think this delicate meat really needed a bark or crust.

Here's some pr0n...