Smoked Pork Tenderloin with Cilantro Sauce

Instructions

1. Place woodchips in a large bowl, cover with water and place a heavy plate on top to keep them submerged; soak 30 minutes.
2. Mix together 1 tsp cumin, 1 tsp salt and coriander in a small bowl; rub evenly over pork and set aside at room temperature while you prepare grill.
3. Make sure your grill grates are super clean, then prepare your gas or charcoal grill for indirect heat. Drain wood chips and place in center of a large piece of aluminum foil; wrap them up to create a neat package (using a second layer of foil if needed). Using a paring knife or skewer, poke a dozen holes in top of packet and place packet over hottest part of grill (either directly on coals of a charcoal grill or on heating element below grate of a gas grill); cover grill until smoke appears, at least 15 minutes.
4. Place pork on cooler side of grill; cover and cook pork, uncovering grill to turn pork a few times, until pork is firm to the touch and registers at least 145ºF in center, about 20 minutes. Remove pork from grill; let rest 10 minutes.
5. Meanwhile, stir together cilantro, scallions, garlic, lime juice, oil, remaining 1/2 tsp cumin and remaining 1/4 tsp salt in a small bowl (chop cilantro, if desired, for a chunky sauce or puree sauce ingredients for a smooth finish).
6. Thinly slice pork; serve warm or at room temperature with cilantro sauce.