I have a couple of small pork tenderloins thawing. My thought is to inject them with rosemary-infused apple juice, wrap them with thick-cut maple glazed bacon and smoke them over some apple or pecan wood. Is injecting them a waste of time considering the density of the tenderloin?
Thoughts and suggestions are welcome. I'm planning on doing this Saturday afternoon so I've got plenty of time to contemplate your input!