I prefer to use lighter fruit woods on pork. Apple, Cherry, Peach, etc. I believe Oak, Mesquite, and Hickory are a bit strong. But I am a less is more kinda guy when it comes to smoke flavoring. I imagine I would use those stronger woods if I didn't use too much. YMMV
I like to cook pork to an internal temp of 145 - 150*. I imagine the USDA prefers 160 - 165*. I like to sear the meat before placing it on the pit because I like the crusty texture.
If it's a tenderloin it's not going to take long to cook. I like the cook tenderloin at higher temps after searing - pit temps in the 300* range. In that case, this will still be a short cook.
HTH