Smoked Pork Tenderloin
Trim excess fat and silver skin from the Pork Tenderloin. Rub all sides of the Tenderloins with roasted garlic extra virgin olive oil and season liberally using my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrap the Pork Tenderloins in plastic and refrigerate for at least 4 hours or overnight.
Preheat your wood pellet smoker grill or a Green Mountain Grills WiFi Controlled Davy Crockett to 225ºF using CookinPellets.com Hickory hard wood pellets. Use a teflon grill mat to prevent the Pork Tenderloin from sticking to the grill grates. Smoke the Pork Tenderloin for 2 hours at 225ºF until the internal temperature of the Pork Tenderloins, at the thickest part, reaches 145ºF. Rest the Smoked Pork Tenderloin loosely under a foil tent for 10 minutes before slicing against the grain and serving.