There is probably not an easier meat to smoke and prepare on your Traeger. You can get various sizes of loins and I prefer the one that are in the 1 to 2 pound range. Rinse the loin in cool water and pat dry with a paper towell. Rub the loin with olive oil and immediately rub in a light coating of Traeger's Pork and Poultry seasoning. Cover and place in the regrigerator for up to 4 hours. Start your Traeger on high for about 15 minutes then switch to the smoke setting. I like apple or cherry pellets but don't be afraid to experiment. As soon as the grill temperature comes down to around 200 degrees place the meat on the grill. Keep the loin on this setting for 1 1/2 hours. Larger loins need to have 2 hours or more of smoke. I usually mist the loin with apple juice every 45 minutes or so throughout the cooking session. Move the thermostate setting to medium. Using a meat thermometer check the the meat occasionally and remove the loin when the internal temperature you like is met. For me I like to take it to around 160. The outside temperature affects how long this will take but it will typically be somewhere around an hour.