Smoking a pork tenderloin is a great way to add flavor and moisture to this already delicious cut of meat. This step-by-step guide will help ensure a perfectly smoked tenderloin that your guests will love.

1. Choose the right pork tenderloin: Look for a tenderloin that is pink in color, has some marbling, and ideally weighs between 1.5 to 2 pounds

2. Prepare the smoker: Preheat your smoker to around 225-250°F (107-121°C). While preheating, make sure the wood chips or pellets are ready, and water pan is filled.

3. Trim any excess fat: There may be a thin layer of fat or silverskin on the tenderloin. Remove it carefully using a sharp knife, as it can make the meat tough when cooked.

4. Create a dry rub or marinade: Mix together your favorite spices, herbs, and seasonings to create a dry rub or combine with oil for a marinade. Popular ingredients include salt, black pepper, garlic powder, paprika, cumin, and brown sugar.

5. Apply the seasoning: If using a dry rub, coat the entire surface of the tenderloin evenly. If marinating, place the meat in an air-tight bag or container and pour in the marinade. Leave it in the refrigerator for at least 2 hours, up to 24 hours for maximum flavor.

6. Insert a probe thermometer (optional): To monitor the internal temperature and ensure it cooks evenly and to the correct doneness, insert a digital probe thermometer into the center of the tenderloin.

7. Place in smoker: Put the seasoned tenderloin directly on the grate of your preheated smoker. Close the lid and smoke until it reaches an internal temperature of 145°F (63°C). This could take anywhere from 1.5 to 3 hours, depending on your smoker and the thickness of the tenderloin.

8. Baste with sauce (optional): While the tenderloin is smoking, baste it occasionally with your favorite BBQ sauce or a combination of melted butter, apple juice, and honey for a sweet and moist finish.

9. Monitor the temperature: Keep an eye on the internal temperature and adjust your smoker accordingly to maintain its heat within the desired range.

10. Rest the meat: Once the tenderloin has reached the desired internal temperature, remove it from the smoker and let it rest for 10-15 minutes. This allows for redistribution of juices throughout the meat for a juicier result.

11. Slice and serve: With a sharp knife, slice the tenderloin across the grain into ¼-inch thick slices. Arrange them on a platter and serve alongside your favorite sides.

And there you have it – tender, smoky, flavorful pork tenderloin in just 11 easy steps. Enjoy!