I had a 5 lb tenderloin in my freezer that I originally intended to make fried pork tenderloin sandwiches out of, but the new smoker got in the way of those plans. I cut it in half to make two small roasts, and dry rubbed it with a bottle of Caribbean Jerk seasoning from McCormick's. After letting it sit for a couple hours, I tossed them in freezer bags with a bottle each of KC Masterpiece Caribbean Jerk Marinade overnight. The next day I smoked them with cherry wood for about 2.5 at 225 hours until they reached 155, then pulled them to sit for a 1/2 hour on the counter in a foil tent. While they were still tender on the inside, the flavor didn't really penetrate the meat as much as I had hoped, and they looked far better than they tasted. Perhaps if I had made some dipping sauce for the side it might have been better. Or even using pork butt instead of loin.