Preheat your grill to 450-500 degrees. Set up your grill for two zone cooking, with all of the heat on one side.

Apply a light coat of oil to the tenderloin and then liberally apply your seasoning of choice – I prefer Cavender’s Greek Seasoning for this.

When the grill is hot start the tenderloin directly over the heat for 1.5 minutes on each side to sear it (consider that the tenderloin has four sides, not just two).

After searing, move the tenderloin to the unheated side of the grill to finish. Cook for 4 minutes on each of the wider sides, until the pork reaches an internal temp of 145 degrees.

Let the pork rest for 3-4 minutes, then slice into half inch pieces.

Serve with your choice of sauce: BBQ, Chimichurri, or a Honey Mustard.