In a small mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well.

Rub the spice mixture evenly over the pork tenderloins. Make sure to cover all sides thoroughly.

In another small bowl, whisk together apple cider vinegar, olive oil, minced garlic, and soy sauce.

Place the rubbed pork tenderloins in a Ziploc bag or a large container. Pour the marinade over the pork, ensuring it's well-coated. Seal the bag or cover the container and refrigerate overnight, or for at least 4 hours.

Preheat your Masterbuilt smoker to 225°F. Fill the water pan with apple juice or water to maintain moisture during smoking.

Choose your wood. For this recipe, use applewood or cherrywood for a sweet, fruity smoke flavor.

Remove the pork from the marinade and let any excess drip off.

Place the pork tenderloins directly on the smoker grates.

Insert a meat thermometer into the thickest part of one of the tenderloins.

Mix apple juice and apple cider vinegar in a spray bottle.

Every hour, spritz the pork tenderloins to keep them moist and enhance the flavor.

Smoke the pork until the internal temperature reaches 145°F. This usually takes about 2-3 hours.

Once the pork reaches the desired temperature, carefully remove it from the smoker.

Let the pork tenderloins rest for 10-15 minutes on a cutting board. This allows the juices to redistribute, ensuring a juicy and flavorful bite.

After resting, slice the pork tenderloins into medallions, about ½ inch thick.