Honey-Glazed Smoked Pork Tenderloin

Looking for a totally different Easter Menu, so needed a new main entree -- this was great cause you could make it ahead!!  It's important to use pork tenderloin, cause it allows more of the flavor to seep in OR top it with extra glaze!!

Ingredients:

2 tablespoons extra virgin olive oil (I use our bacon olive oil)

2 tablespoons apple cider vinegar
3 cloves garlic, finely minced or pressed
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon oregano
2 pork tenderloins

kosher salt and black pepper

Glaze:
4 tablespoons honey
1 teaspoon apple cider vinegar

Whisk olive oil, vinegar, garlic, paprika, chili powders and oregano together and add pork to coat well.  Marinate overnight or 4-6 hours preferred.

When ready to cook, heat smoker to 225 degrees.  Transfer pork to smoker, sprinkle with kosher salt and pepper, and close lid.

Cook to an internal temperature of 145 degrees and remove from smoker.  Tent in foil to rest while you prep glaze.

Combine honey and apple cider vinegar and drizzle over sliced pork.