Line a baking sheet with heavy-duty foil. Place a rack on the baking sheet and spray with non-stick spray.
Brush the pork tenderloin well with olive oil to coat all sides.
Place the tenderloin on the rack.
Mix together the seasonings along with the Parmesan cheese and leftover olive oil.
Rub the cheese and seasoning mix on the pork, packing it on the top.
Pour the chicken broth into the baking sheet and add the rosemary sprigs and the fresh garlic cloves.
Insert a thermometer probe into the center of one of the pork tenderloin pieces.
When the grill is ready, place the baking sheet in the smoker and smoke for 25 minutes.
Turn the Traeger (pellet grill) to 350 degrees F. and cook until the temperature reaches 145 degrees F. About 20 - 30 more minutes.
Remove the pork tenderloin from the grill and let it rest for at least 10 minutes.
Use the drippings from the baking sheet to make some extra sauce if desired.
Notes
Make some extra sauce for drizzling on top of the pork by using the drippings from the baking sheet, adding extra broth, and bringing it to a boil in a saucepan. Reduce the liquid slightly and it is ready.