A pork tenderloin is naturally a tender cut of pork, and great sliced up for sandwiches. But when you inject it with a marinade, and then slow smoke it, it’s deliciously tender, juicy, and perfect sliced for sandwiches.
The important thing here is to not over cook it, because then it starts drying out. If you’re not using a meat thermometer while smoking, you should definitely start doing that. I’ve found cooking to a target internal temperature at the center of the thickest part of the tenderloin will give you the results you’re looking for. With a pork tenderloin, that you intend to slice, that target temperature would be right at 160° F.
With the marinade I used for injecting, and the spices I used for rubbing the outside, this turned out deliciously tasty, tender and juicy. It makes for a mighty fine sandwich!