Use a sharp knife to trim any silver skin or excess fat from the tenderloin. Take your time here to get the beef as lean as possible without losing too much meat.

Combine the salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, thyme, and rosemary in a small bowl.

Pat the tenderloin dry with paper towels, then rub the entire surface with olive oil. Generously coat the beef with the seasoning mix, massaging it into the meat.

If you have time, wrap the tenderloin in plastic wrap and let it marinate in the fridge for 1-2 hours. This will enhance the flavor.

Fill your Kamado Joe with lump charcoal and light it. You want to bring the temperature up to 250°F for indirect smoking.

Add your cherry wood chunks or chips to the charcoal once the grill has reached temperature. This will give the beef that sweet, smoky flavor.

Use the heat deflectors or place a drip pan beneath where your tenderloin will be, to catch any drippings and avoid direct flame contact. Indirect heat is crucial for low and slow cooking.

Once your Kamado Joe is steady at 250°F, place the seasoned beef tenderloin on the grill grate, away from the direct heat. Close the lid.

Smoke the beef tenderloin for about 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare or 130°F for medium-rare. Monitor the internal temperature using a meat thermometer. Be patient—don't lift the lid too often!

While the beef is smoking, combine the cherry preserves, balsamic vinegar, Dijon mustard, honey, and soy sauce in a small saucepan.

Bring the mixture to a simmer over medium heat, stirring occasionally until it thickens slightly—about 10 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

Once the tenderloin has reached your desired internal temperature, remove it from the grill and tent it loosely with aluminum foil while you crank the heat up to 500°F on your Kamado Joe.

After a few minutes, sear the tenderloin on each side for 1-2 minutes, until you have a beautiful, caramelized crust.

During the last 30 seconds of searing, use a basting brush to coat the tenderloin with your homemade cherry balsamic glaze, letting it caramelize just slightly before removing the beef from the grill.

Once seared and glazed, remove the tenderloin from the grill and let it rest for 10-15 minutes under loosely tented foil. This allows the juices to redistribute, making every slice tender and juicy.

Using a sharp knife, slice the tenderloin into medallions. Serve immediately with roasted garlic mashed potatoes, grilled asparagus, and a fresh salad for a complete meal.