Pretty much tastes like lean ham. This is my procedure.
1 tablespoon of Morton's Tenderquick salt cure per lb of pork loin. In this case it was 7.5 lbs. I mixed the cure with about a handful of brown sugar. Cut the loin in 1/2 and then rubbed each 1/2 with 1/2 the cure mixture making sure to spread the cure evenly on each piece. Then put loins in a 2 gallon ziplock bag then into the fridge. Every day turn the meat over so the cure continues to penetrate to the center of the meat. After 7 days rinse the meat off real good and then soak in cold water for 2 hours changing the water every 1/2 hour. Then into the GOSM at 180o with your wood of choice. I used cherry this time but hickory works very well also. Smoke at 180o until an internal temp of 160 is achieved. That's about it.