COOK IT.
Start your Pit Boss Grill on Smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Then set the grill to 225°F. Allow it to come to temp.
Arrange salsa down center of pork tenderloin. Fold in sides and roll tenderloin carefully to distribute salsa evenly.
Using butcher's twine or 2, 1-inch strips of aluminum foil, wrap tenderloin at both ends to secure.
In a bowl, combine the chili powder, brown sugar, smoked paprika, Pit Boss Sweet Rib Rub, and ground cinnamon. Mix well.
Brush the pork tenderloin with the warmed honey. Sprinkle the rub over the entire tenderloin. When the pork is fully coated place on the grill.
Smoke the tenderloin for 2 ½ to 3 hours, or until the internal temperature of pork has reached 145°F internal temperature. Slice and serve immediately.