Tenderloin takes well to Asian flavors
What it is: Tenderloin is a long skinny muscle. A typical pork tenderloin is only a pound or a pound and a half. Pork loin can run 10lbs. They're very different. Pork tenderloins are really tender, really juicy. They're the filet mignon of pork!
Grill it up: You've gotta be careful with this cut -- there's a narrow end and a fat end. So you always, always, always set up your grill with two zones. I lay the fat end over the hot zone and let the thinner end hang out in the cooler zone. When you're warming meat, cook with the top down -- that's roasting. Usually that's done in the indirect heat, or cool zone. But when you want to sear, lift the lid, move the meat over to the hot side and crank up the heat. Don't leave it there for long -- flip often. You're less likely to overcook the meat that way. Aim for about 140 to 145F. Get used to eating your pork a little pink.
How to season: The whole tenderloin takes very well to some simple salt and pepper or a soy-based marinade or glaze, like a teriyaki or Yakitori sauce. I like to take these grilled tenderloins, chop them into bite-sized bits, and serve them on a bed of sweet bell peppers, onions, and rice with some cashews, some chopped chives, and a sweet and sour sauce.