I started a pork butt for my oldest son last night (different thread). I had some pork tenderloins thawed and was going to do something different with them but thought that while the UDS is still fired up and going... take advantage of it. So I seasoned the two tenderloins with just a little salt (bacon is already salty) and some black pepper, wrapped in some bacon and tossed on the UDS. I'm not using a thermometer per say, but will just "eyeball" it with my instant thermometer as the smoke progresses. Will add more pictures later in the original post here as I take them. Done. I went for internal temp of 150, pulled and let rest.