Well, I have two to cook tomorrow. Remove the silver skin, season about 15-20 min prior to cooking with a pork rub, BBQ powder, etc. - will be using some Larue Dillo Dust myself. When I'm lazy (or busy as I will be tomorrow), I cook 'em on a gas grill, BUT... I fill a smoke box with wet cherry wood chips, turn grill on high 'til the chips are smoking, then turn to low and place the tenderloins on the top rack for about 15-20mins. Then, I move them down to the lower part for a few mins on each side (prefer it med-med well myself, not too much pink, but not dried out).
Tomorrow they'll be served with fresh black-eyed peas cooked with some ham, cabbage fried in jalapeño bacon grease with some of the bacon in with it, homemade buttermilk cornbread a little on the sweet side, and ???
