And improtant omitted piece of info, what type of smoker? This normally influiences your smoking approach. I did said normally. Firetamers usually will smoke at higher temps than electric users.
I myself agree with all the above. Tenderloins should be extremely low and slow. Why? Besides the tender juicy end product, the ability to absorb smoke. If the entire smoke time consists of less than 2 hours and the low end of that temperature scale being a very wet meat with closed pores which can have diminished smoke absorption, you'll have very little good smoke on your meat.
Start with a preheat and bring your meat's IT near 90/100. Then reduce your temp to maybe 120/130 and smoke for as long as you like, I try to do no less than 4 hours. This allows a good smoke cycle while making a low and slow juicy delicious tenderloin.
I will also prior to smoking, rub my tenderloin, wrap in plastic wrap and refridgerate for a min. of two days. When you open the reefer door and can smell that delicious smell, it sat long enough and is ready to cook. Usually two days.
Low and slow and you'll be rewarded.
I have a bunch of threads on tenderloins..... its just very low and slow so you can get the smoke to adhere and the ability to get ample exposure to the smoke, that way you'll get that great smokie taste.
Can you see how juicy that meat is, well color it tender too.....
Bon Chance, its all about enjoying the smoke.