Smoked Pork Tenderloin!

RUB: 

2 pork tenderloins, trimmed.
8-10 strips bacon

1 tsp smoked paprika
1/2 tsp espresso powder
2 tbs kosher salt
1 tsp fresh ground pepper
1/4 cup brown sugar
1 tsp granulated onion/onion powser
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme

Rub it all on the pork, let sit for two hours in the fridge. Wrap the tenderloins in the bacon and place in a smoker at 220 degrees F. I used apple and hickory woods. Cook for 2 hours--30 minutes prior to finishing, glaze with a mixture of 1/3 cup honey, 2 tbs vinegar, and 1 tbs maple syrup. Brush this on the wrapped loins 30 minutes before they are timed to come out. When they are done, the internal temp should be around 150.