I’ve been doing pork tenderloins with this smoke and reverse-sear recipe from Malcom Reed at HowToBBQRight.com. The marinade is: 1/4 cup Worcestershire sauce, 1 Tbs soy sauce, 1 Tbs molasses, then garlic powder, onion powder, Cavender's Greek seasoning, and black pepper. I used maple syrup in place of the molasses and it created the same great flavor. First off, I get some of this Tricerahops brew started... Then the tenderloin goes into a "foil boat" with the marinade and gets smoke from cherry wood for 30 minutes. Then grilled for about 8 mins over the hot coals, basting with juices from the foil. Pulled these when one tenderloin was 150 the other about 145, both were juicy and tender just the 145 was a bit more pink. Here it is all plated up, YUM!