Preheat your smoker: Set to 225–250°F. Choose a mild wood like apple or cherry for a slightly sweet smoke. Hickory works if you want a stronger flavor.

Prep the pork: Pat the tenderloins dry. Trim any silver skin with a sharp knife so the rub penetrates and the meat stays tender.

Season generously: Rub each tenderloin with oil. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, thyme, brown sugar, and ground mustard. Coat the pork evenly on all sides.

Let it sit: Rest the seasoned pork at room temperature for 15–20 minutes while the smoker stabilizes. This helps even cooking.

Smoke low and slow: Place the tenderloins on the smoker grates. Close the lid and smoke until the thickest part hits 140–145°F, about 60–90 minutes depending on thickness and smoker temp.

Optional glaze: In the last 10–15 minutes, brush with barbecue sauce or a quick maple-butter glaze for a glossy finish. Keep it light so you don’t mask the smoke.

Rest before slicing: Transfer to a cutting board and tent loosely with foil for 5–10 minutes. This keeps the juices in the meat, not on your board.

Slice and serve: Cut into 1/2-inch medallions across the grain. Serve with roasted veggies, coleslaw, or a simple green salad.