Start your Grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 225°F. Arrange salsa down center of pork tenderloin. Fold in sides and roll tenderloin carefully to distribute salsa evenly. Using butcher's twine or 2 1-inch strips of aluminum foil, wrap tenderloin at both ends to secure.
In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well. Brush the pork tenderloin with the warmed honey. Sprinkle the rub over the entire tenderloin. When the pork is fully coated place on the grill. Smoke the tenderloin for 2 ½ to 3 hours, or until the internal temperature of pork has reached 145°F. Slice and serve immediately.
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