Light a water pan based smoker and bring to a hot and fast or roasting temperature of about 140 to 180 degrees C, cooking temperatures may vary based on your preference. Any water pan style smoker will work, the photos use a Red Box Smoker, but you can use a Weber Bullet, ProQ or similar. You may add wood chunks if desired, but for this a mild approach works well and the smoke from the charcoal is enough.
Pork Tenderloin: Remove any fat or silver-skin on the pork tenderloin then divide into 4 portion sizes, optional. Combine all the marinade ingredients and add to a plastic bag with the pork then place in the fridge for 3 hours.
Vegetables: Cut the vegetables (or alternatives of your choice/preference) into pieces that will cook at about the same time. Drizzle with oil, then sprinkle with the salt and herbs, toss to ensure covered.
Corn: Bring a kettle of water to the boil. Add the corn to the water pan then cover about half way with boiling water. You don't want the smoker to work to bring the water up to temperature.
Start Cooking: When the smoker is at temperature, add the corn in the water pan, the vegetables and the two apples whole. Leave for an hour.
At the hour mark baste the vegetables with residual oil/herb mixture. Remove the apples. Add the pork on the lower shelf (so any uncooked meat juices don't drip on the vegetables), cook for one hour at 120 degrees C.
Apple Sauce: Scoop the soft apple out of the skin and remove the seeds and firm surroundings. Mix with the brown sugar, butter and thyme. Leave to cool.
To Serve: Baste the vegetables again. Remove the water pan and corn. This will now expose the pork to the direct heat of the charcoal. Cook/grill for 10 minutes, then turn and cook for 10 minutes, continue to cook until the pork reaches your preferred completeness, or 70 degrees C.
Remove the meat to rest. Serve the vegetables, peel and butter the corn, slice the pork then top with the apple sauce.