Been using Pork Loin for this.  Simple and happy with the results.
I use a spreadsheet for most recipes.  This one is based on 10 pounds of pork tenderloin.
Makes it easy to change the amount you are making,

Where do you get 10 lb. Tenderloins? Did you mean Loin? Although I think that tenderloin would make good Canadian bacon, just a little more costly than loin and more work.

I guess I meant Loin.
I've bought other Pork Loins and they look more like Shoulder/Butt and the meat falls apart in sections.  You have to tie them.

Below is what I meant.  It is called pork loin half and weighs 4 pounds.
I've had some a little larger and would do two of them which is why the recipe calls for 10lbs.

Using the spreadsheet makes it easy to adjust for whatever weight you have.
At the top of the page ate two bold 10's.
First one is what the recipe is based on.  Second one is for the amount you are making.

If just doing this loin, I would enter 4 in the box where the second 10 is and the all the red entries would get adjusted.
Easy Peazy.

Thanks for the clarification, I'll have to give this a try.

Canadian Style bacon is good made from tenderloins also, you don't nee to cure them near as long, probably 3 days would easily do.
Be great size for on pizza.

Ooooooo, TY! I have a 5lb in the freezer.