Ok, tenderlion is cured...now what?

What is it you are trying to make,or accomplish?

Canadian bacon or something close to it.

I have never made canadian bacon from a 3 lb loin... all mine so far ranged from 8-12 lbs. I cure mine in a mix of TQ & dark brown sugar for 14 days. Turn every other day. THen I rinse and soak in ice water for 1-2 hrs. Remove and let air dry some. Place in my 008 with maple (my choice) and set to cook at 180 until internal temp hits 145. Pull and wrap and refrigerate. Slice when cooled. My smokes rarely take longer than 3 hrs.

Bob

I just made some CB. I cured for 11 days with Prague Powder I. I then cold smoked for 5 hours. Then I cooked in my CS at temps. starting from 130 and going up very gradually to 180 to an internal of 145. Cooled it and thinly sliced it and it turned out very good. Could have cold smoked longer.

I just did a small 3lb piece of pork tenderloin. I used tender-quick brine for 7 days, turning the bag every day. After the 7th day I soaked it in ice water for an hour after the inital rinse, air dried and then coated it with maple syrup. I set my cookshack 55 to 200 degrees and smoked it with 2 oz. of hickory until the internal temp was 145. Took about 3hr and is delicious. Roger