This recipe uses a smoker. If you don't have one, get one. Get a Master Built electric with a remote. For the injector, go to amazon here for about $12. Its a stainless steel hypodermic rig that is reusable. If you don't have a thermometer get one like this .

Wait! Before you give up because it is too much hassle, consider this. These are tools and techniques that you can use over and over. Turkey, chicken, fish, pork shoulder, prime rib, beef tenderloin and more.

2 pork tenderloins (trim off the white tendon sheath)
1/2 can Chicken broth
1 TBS butter
garlic
1 tsp salt
Dry Rub of your choice - Optional

Coat the tenderloin with dry rub and sit for 1-3 hrs if you have the time. If not sprinkle on the rub and get started. No Rub, no problem. Make the injectable marinade - Crush the garlic and sauté in the butter without browning. Add the chicken broth and the salt. Inject this mixture into the tenderloins. Put the tenderloins in the smoker set to 225 degrees. Add some wood. I use apple wood. Insert a thermometer into the thick end of the tenderloin. Some smokers have this built in, if not use a stand alone thermometer with a cord. Cook until the internal temp is 145 degrees. Guess what your done! slice it and serve. There isn't really a need for a sauce. For the picture above, I used some left over marinade, fresh ginger and a little orange marmalade.

Injecting tenderloins

Tenderloin sliced. 145 degrees

Thermometer. With the remote, you don't have to go outside to see what the temp is!

Cheap injector from Amazon