I've discovered something. Unlses you're doing medallions or skewers, pork tenderloin is just too lean to come out juicy. Maybe someone else can do it, but I give up. Yesterday I took a 4 lb loin, rubbed the outside lightly with Swamp Venom, and cut it about halfway through so it was kind of splayed open. Poured in some of that Fredericksburg Pecan Praline whatever sauce. Tossed some dried cherries and cranberries and whatever was in that bag on top of the sauce. Stuck it on a v-rack over a very small pizza stone sitting on the grid (I was on the small egg). Cooked it at whatever..maybe 375-400 or so..all my thermometers are erratic and I've started cooking by look and feel of the coals. I let it cook until it was about 170 internal. Coulda pulled it earlier, but I was busy. You know what? This simple treatment was, without a doubt, the best pork loin I've had in ages. There was a tiny bit of fat in the loin that you don't find in tenderloins. The pizza stone heat barrier kept it from torching on the bottom and the outside ended up being a tiny bit crispy. Pretty much like you would find some of those Korean ribs. I guess this was from the Swamp Venom.[p]Just wanted to report all this, simple as it is, because I haven't been happy with a pork chop or loin in a long time. I'll try it again and if it is not a fluke, will make one or two at a fest. I think I'll toss one in for Thanksgiving also for the non-turkey types.