Remove the pork tenderloins from the package, give them a rinse under cold water and pat them dry with a paper towel.

Lay them on the cutting board and do your best to remove any silver skin, extra fat, etc.

As usual, I like to use the yellow mustard base on this pork to help that rub to stick really well.

Sprinkle on a few tablespoons of Jeff's original rub and massage it into the meat all over.

If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight. If you are ready to smoke, you can lay them on a Bradley rack with a little space between them and you are good to go.

To make the compote: Place compote ingredients into a medium sauce pan.

Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes. (The compote will reduce by about 1/3 by the time it is finished.)

Remove the compote from the heat and allow it to cool.

Set up your smoker for cooking at about 225°F using indirect heat.

Place the pork tenderloins directly on the grate or place a rack with the meat on the grate.

When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one. Wait about 20 minutes and repeat.

You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.

Remove the pork tenderloins from the smoker and bring them into the house.

When ready to serve, remove from the foil, slice and serve about 1/3 to ½ tenderloin per person