i always inject pork tenderloins to keep them moist
i use what ever flavor tony chachere's i have
season outside 3-4 hours before cooking with what ever you like in rubs,i like to coat it with yellow mustard,makes great bark.spray with apple juice while cooking. i like to cook them on the gas grill on my rotissere.wrap in reynolds wrap for about 30min before slicing thin.pour the juices over it after slicing.
