Hi everyone. I'm planning on cooking a pork tenderloin (2.82 pounds). I'm
kind of feeling between a rock and a hard place. I looked on some websites
that say tenderloin is too lean to really smoke, but my husband likes a
smokey flavor.

We have a Traeger, so I thought I could start off cooking at medium heat,
and then end by smoking. Would this make some sense? What kind of time
would we be talkiing about, for each approach? My Traeger recipe book
doesn't to have recipe for tenderloin. I'm using a dry rub, I just want to
get an idea of how long I'll need to cook it.

Anyone have any ideas? I don't want to dry it out, and as I'm reading, I'm
realizing that this is the problem with tenderloins.

Thanks!

Sheila