Great job. Looks delicious.
I do tenderloins often. I do it like you, but I remember the 4/140 rule. I know it doesn't apply but.... I smoke very low & slow to achieve the 145 temperature at or about 4 hours in. It allows more smoke and the tenderloin is even tenderer (so is that a word?). Its slightly pink but not too much and it amazing how they taste as I am sure yours did also. By doing it slowly it also allows the meat time to gather in and envelop the smoke.
When I was in the service and lived up north some the people would always laugh and point at me, I loved the cold weather! I would be out in my gym shorts playing in it (well not for too too long...LOL). BUT I grilled a lot. Neighbors were always friendly to me up north, lots of the southern boys had problems, me, I just invited 'em to have a beer and a rib with me.
Nice looking tenderloin.