If you are looking to make pulled pork, a pork tenderloin is too lean for it to be substituted for pulled pork. By the time you can get it up to a temperature it can be pulled, it will be very tough. This cut is best cooked at high heat. Pork loin has a little more connective tissue. I have used that as a substitute for the butt to make pulled pork. It came out alright, but not great. It will be dry, so you need to add a sauce after it's been pulled to add some moisture.
If you want to smoke/roast a whole pork tenderloin; treating it as a roast, you can convert almost any oven roasted tenderloin recipe, and adapt the cooking method for the Bradley.
Generally peameal bacon is made from cured pork loin. Though you can cure a tenderloin as you would the loin, and make Canadian bacon out of it.