Start smoker, using wood of choice (I usually use hickory or maple) setting the temperature of the smoker for 225 F. Trim pork tenderloin of any fat or silver skin. Generously rub the spice mix all over the meat.
Place meat in the smoker and smoke for 2 1/2 to 3 hours. Remove from smoker and cut into 1/4 inch slices.
Assemble the canapés with a slice of smoked pork tenderloin, tomato, bocconcini, and a fresh basil leaf on a slice of baguette.
If desired, drizzle with a little balsamic vinegar.