Wrap the pork tenderloin in bacon. You can use bitcher twine if needed to hold the bacon on.
Place the bacon wrapped pork tenderloin on a cooking sheet and cover it with plastic. Set it in the fridge for at least 20 minutes.
Place the bacon wrapped pork tenderloin directly on the cooking crate in a pre-heated smoker and smoke the meat at 185°-220°F until the internal temperature reaches 130°F. Then reverse sear until the bacon gets crispy and the internal temperature reaches 145°F or whatever doneness you most enjoy.
Preheat a cast iron skillet either on your grill or in your oven for about 20 minutes at 400-500°F. You can start this when the pork reaches 120°F so it is hot and ready when you need it for the reverse sear.
Once pork reaches 130°F and your cast iron skillet is hot, place the pork in the skillet and sear all sides until it reaches your desired doneness. This will take about 6 to 8 minutes if you are looking for a medium finish as I did.