Tenderloin Pork

Brine but add a bottle of hot sauce and crab boil (and in fact, inject it and brine it) and for about 8 hours.

Any suggestions on a finishing sauce? What about wrapping at 90*, sauce, then back in smoker to 145* or sauce and finish on grill? Thinking on apple wood and hickory 2-3 oz.

Take it to 130, then put it on the grill and finish it with sauce there so the sauce carmelizes

How about instead of (or in addition to) a finishing sauce/glaze, a nice spicy-but-cool remoulade dipping sauce? Here's one from Emeril:

Remoulade Sauce

Remoulade sauce for pork? Really?

Made I'm missing something. I know it's great for seafood have you used it on pork?

Smokin - yes I have. I like it not as a sauce served over the meat but as a dipping sauce for small bites or appetizers. It can clash with other strong sauces involved, if any, but I like it with pork tenderloin, pulled pork, chicken wings, and of course shrimp. Beef, not so much.

America's test Kitchen had a couple of recipies. There is one I want to try sometime where they butterflied the roast and pounded it thin, then grilled it with a sauce that if I remember correctly was Asian type. I don't see any reason not to smoke ti first then finish on the grill. If any one is interested i will try to find the recipe and post it.

I can't speak for every version of sauce,but we tried a newish,small joint in our downtown.
The better half/co-cook ordered the Oyster PoBoy and I thought I got pulled pork-turned out to actually be pork tenderloin PoBoy.

We've been fortunate to spend a couple weeks in NOLA,The River Road,and visiting the relatives in New Iberia[deep in SW "coonass" country for every year the last half century].

The Remoulade made both PoBoys almost inedible,even drowned in a bottle of Crystal sauce.

Might have just been their version-but we still comment on it. Good luck.

Tom, It is certainly true that there are very many different versions of remoulade sauce. I've had some pretty terrible ones. However, I definitely agree that having a sandwich saturated with it would not be fun. I don't use it that way at all. But I'm not sure whether I'd scrape it off or drench it in Crystal...

Brined pork will be ham, been there done that, consider not brining, but rub and then create a great glaze. I used blueshog and KCMP here with a small amount of texas pepper jelly sauce for heat. Cook to 150 internal, rest and serve.