Directions

1. In a bowl, whisk together the marinade.
2. Add the pork tenderloins to the marinade, ensuring they are fully coated. Drizzle barbecue sauce over top.
3. Refrigerate for at least 30 minutes or up to 4 hours, flipping the tenderloins halfway through.
4. Remove the pork tenderloins from the marinade and pat them lightly with a paper towel.
5. Preheat your smoker to 225-250 F. Add your choice of wood chips or chunks according to your smoker’s instructions.
6. Place the marinated pork tenderloins directly on the smoker grates and sprinkle with barbecue rub.
7. Maintain the smoker temperature and add more wood chips/chunks as needed to generate smoke.
8. Smoke the pork for approximately 1 to 1.5 hours, or until the internal temperature reaches 135 F. Use a meat thermometer to monitor the temperature.
9. While the pork is cooking, place the reserved marinade in a pot on the stove and bring it to a simmer, stirring occasionally. Stir in honey or maple syrup for extra sweetness and a glossy finish. Simmer the glaze for about 5 to 10 minutes, or until it thickens slightly and coats the back of a spoon. Remove from heat. 
10. Once the pork reaches an internal temperature of 135 F, place the tenderloins on the top rack of the smoker and baste generously with the Korean BBQ glaze. 
11. Continue to smoke the pork, basting every 10 to 15 minutes, until the internal temperature reaches 145 F. 
12. Remove the smoked and glazed pork tenderloins from the smoker and place them on a cutting board. Tent loosely with foil and let them rest for 10 to 15 minutes. 
13. Slice the pork tenderloins into medallions and serve hot. Garnish with sesame seeds and sliced green onions.