Soak the cedar plank overnight in cold water – and make sure it’s big enough to hold your entire roast. Use something to weigh it down, so it stays under the water.
Season all sides of the tenderloin with salt, black pepper, and a drizzle of your favourite oil.
Heat your grill to medium high heat – you want smoke, but you don’t want the wood to catch fire!
Set the plank on the grill by itself to warm up. This should take about 3 minutes.
Flip the plank over, set the tenderloin on top, and close the lid.
Smoke the meat on the plank for about 45-60 minutes, to an internal temperature of about 110-120F.
Check periodically to ensure the plank is still just smoking but be careful not to open the lid to much or you will lose heat.
Remove from the plank, and let rest for 20 minutes before carving, this will ensure that you are keeping all the juices in.
Try wrapping the tenderloin in bacon, or rubbing it down with basil pesto before smoking.