Rubbed pork tenderloin with harissa spice, chili powder salt and pepper 2 hrs. prior to cooking. I converted my gas grill so I could use briguettes and apple wood. Once the briquettes were hot I covered them with apple wood that was soaked for 1 hr. Started the tenderloin with direct heat and finished indirect until internal temp of 155, let rest until 160. Sliced and served with apple-apple cider puree and with a side of potato broccoli roasted-garlic parmesan mash. The sweetness of the apple puree went great with the heat of the harissa!