Step 1

Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone indirect cooking.

Step 2

Trim pork tenderloin and remove any silverskin. Rinse with cold water.

Step 3

In a small bowl, combine dry rub ingredients. Use a fork to remove or crush any lumps that form.

Step 4

Apply dry rub across meat surface, on all sides. Work the rub into any folds or crevices in the pork’s surface.

Step 5

Place pork on smoker grates (or grill over indirect heat) and close the lid. Smoke until pork tenderloin internal temperature is 145°F (63°C), approximately 1 hour.

Step 6

Remove pork tenderloin from smoker and place on chopping board. Slice into ½-inch thick medallions and serve immediately.