Three ways.
Season with dry rub(or what ever you like) and olive oil, grill.
Split lengthwise, stuff with crushed seasoned croutons, feta cheese, and spinach mix. A little olive oil, garlic, and pepper, easy on the salt. The feta will be pretty salty. Tie, tooth pick, or other wise seal it up. Bake or grill till done. Slobber, drool, eat.
Season with a little salt, a lot of black pepper, and brown slowly in butter. When almost done drizzle with honey. Don't burn the butter or the honey and you will have dessert meat to die for. Also very good when done as medallions or butterflied steaks for a quicker meal.
I don't take it much past 125-130 and then let it rest. Pink pork won't kill you and tenderloin is very lean.
