Servings: 8

2 Pork Tenderloins, about 1.25 lbs each 2 Pork Tenderloins, about 1.25 lbs each
1 Tbsp Chili Powde 1 Tbsp Chili Powde
1 Tbsp Dried Oregano 1 Tbsp Dried Oregano
2 tsp Kosher Salt 2 tsp Kosher Salt
2 tsp Garlic Powder 2 tsp Garlic Powder
1 tsp Ground Coriander 1 tsp Ground Coriander
1 tsp Black Pepper 1 tsp Black Pepper
1 tsp Cumin 1 tsp Cumin
1 tsp Cinnamon 1 tsp Cinnamon
For Glazing: subheading: For Glazing:
1/4 C (48g) Brown Sugar + 2 Tbsp (30g) Hot Sauce OR ¼ C (48g) Brown Sugar + 2 Tbsp (30g) Hot Sauce OR
BBQ sauce (this is what I used) BBQ sauce (this is what I used)

Trim any fat/silver skin from the pork tenderloins and pat dry with paper towels. Fold over the ends and tie the very thin end with twine. Mix all the spices together before shaking on the pork.
Preheat smoker to 225ºF with the lid closed. (You will be smoking about 2.5 total hours).
Smoke the pork tenderloins for 1.5 to 2 hours or until they reach an internal temperature of 125ºF.
Mix the brown sugar and hot sauce together until smooth and brush over both pork tenderloins. (I brushed with BBQ sauce instead)
Continue smoking until the pork reaches an internal temperature of 145º, another 20 to 30 minutes or so.
Remove from the smoker and let the pork rest for a few minutes before slicing and serving.