For the tenderloin:
I rubbed two tenderloins down with canola oil, then used a pepper grinder with a variety of colored peppercorns, then some crushed red pepper for spiceyness, and some dried oregano for good measure. And some salt, of course.
I smoked this with applewood until it reached 145 degrees (took just over an hour at about 250). The smokey flavor was excellent even for such a short smoke.
The sauce was made with apple juice, lemon juice, blueberries, dried apricots, oregano and salt. I'd have to guess a cup of apple juice, 1/4 cup of lemon juice, a couple large handfuls of blueberries and smaller handful of apricots. Basically we reduced down everything until it was really thick and then tossed in some fresh oregano at the end. When serving it, I put a spoonful of greek yogurt on the plate, tossed the sauce on top of the yogurt and sliced up the pork. It was ridiculous! Pics: arrgh! My work computer is so slow I can't even get it to do something this simple. I'll have to post them later.