Fill the Ninja Woodfire hopper with ¼ cup of apple wood pellets or your pellet of choice. Make sure the grill grate is inside the Woodfire. Select the Smoker Function and set the temperature to 225℉/105℃. Set the time to 1 hour. Hit start. The display should read "IGN" and the ignite icon will start blinking.

Trim any silver skin from the thawed pork tenderloin(s). Liberally rub the tenderloin with the seasoning blend or your favorite rub. This can be done up to 1 day in advance and the tenderloin should be stored in the refrigerator until about 1 hour before you want to smoke it.

Let the smoker run for at least 10 minutes after the countdown starts so that you release the heavy white smoke before placing the pork tenderloin on the grate. This smoke can leave an acrid and bitter flavor on smaller cuts of meat and more delicate foods.

Once the time display reads 45 or 50 minutes left, place the seasoned pork tenderloin onto the grill plate and close the lid. Do not open the lid for 25 minutes.

When the pork tenderloin has been smoking for a full 25 minutes, start checking the internal temperature with your meat thermometer. When it reaches 5-10° BELOW the temperature you wish to serve it (160° F), remove the tenderloins from the smoker and place them on a cutting board or tray to rest for 10 minutes. Remember to temp each tenderloin because they can vary in size and one may be done quicker than the other.

Once the pork has rested, slice and serve!