Preheat your smoker to 250 F. Line a foil baking pan with a cooling rack and set it aside.

Remove the pork tenderloin from the package and pat it dry with paper towels.

Crush your fried onions in a plastic bag with a rolling pin or in a food processor. They should be fine. Place them in a wide, shallow dish or pan so you can dish the whole pork tenderloin easily into it.

In another shallow bowl, beat the egg and milk together. Add the salt and pepper to this.

Dip the pork tenderloin into the egg mixture to start so it's fully coated, then take the piece of pork and dredge it into the crispy onion bread crumbs and coat it fully by lightly pressing everything into the pork.

Place the pork tenderloin onto the baking sheet lined with a cooling rack and transfer this all to your smoker to cook. This keeps air flow under and around the pork, adding smoke flavor and preventing the bottom from getting soggy.

Smoke at 250 F. until the tenderloin reaches 120-125 F. internally. To get the breading crispy, turn your grill up to 450 F. (indirect) and finish cooking your pork loin until golden brown and the internal temperature reaches 145 F.

Remove the pork tenderloin from the grill and give it a long resting time of 10-15 minutes so the juices settle and don't ruin the bottom of your crust on the pork.

Use a shark slicing knife or serrated knife to cut one inch size medallions of pork tenderloin on a slight angle. Plate them on a platter with your favorite sides and enjoy!