I'm new to the forum, but you have a nice cut of meat. We always have some that I've smoked in the freezer and it is a family favorite because it goes with anything.
I have a basic recipe for smoking pork tenderloin that is very simple, just a rub.
Lightly rub with olive oil. Then sprinkle lightly (all the way around) with:
Ground red pepper
Ground black pepper
Pink, white, black and green ground pepper
Sweet red pepper
(For chicken add poultry seasoning)
Place in smoker at about 250 degrees.
It goes well with barbecue sauce and beans or mashed potatoes and gravy or fry it up and have it with fries and rings.
For Canadian bacon:
cold water (to fill bag after your drop in meat)
1 cup brown sugar
1 cup salt
2 bay leaves
1 handful of whole peppercorns
2 cups maple syrup
Mix ingredients in a one-gallon freezer bag. Put in refrigerator for six days. Turn over once a day.
Remove from fridge, soak in cold water for a half hour, cut a piece off and fry it to test for saltiness. If too salty let soak another half hour, etc... (This is the most important step. If it is too salty no one will eat it.)
Into the smoker at 250.
Remove at 145 internal temp for breakfast bacon. For sandwich bacon let cook until internal temp is 165.
I use hickory with a little bit of Jack Daniels Oak barrel and couple small chips of mesquite for smoke. It is a heavy smoke. For a light smoke mix hickory with fruit wood 50-50.
Good luck with your loin cut. I just finished some Canadian bacon and have 20 pounds more loin to smoke setting in the fridge.
My favorite quick meal is with my rub (above), sliced and diced, and spread on a a baguette sliced down the middle. I pour some Bullseye sauce in a bowl, squirt some jalapeno salsa over the pork and follow it with the Bullseye. It is cheap, fast, I don't have to make the sauce, and delicious.
It may also be addictive...
I think I have to go sample that Canadian bacon that's been resting on the kitchen counter for about 45 minutes. Just out of reach of a severely salivating dog...