I usually grill a pork tenderloin, but this time it was smoked. Tenderloin was in two pieces, so I layered red bell peppers slices, then diced white onions, 1 roasted New Mexico green chile, then top layered with red bell pepper slices. Tied it up and rubbed it with kosher salt, Chimayo mild chile powder, and Spanish sweet Paprika. I then let it sit in the fridge overnight. Using mesquite, I smoked it at 225Âº until internal temp was 160Âº. I then removed it from the smoker, tent foiled it and let it rest for 20 minutes. I was surprised by the decent smoke ring, I don't get this off of a grill.