- Use two of the 1.5 – 2 lbs loins.
- Marinate in 6-10 oz of pineapple juice, ¼ cup Worcestershire, and ¼ cup Italian dressing. Season with salt, pepper, garlic powder, lemon pepper, tiger seasoning, and a little red pepper for heat if you choose.
- Use the same language for grill set up as pork chops. Place on grate on level 2 or 3 and set lid with ¼ – ½” gap, let cook for 20-30 minutes and flip once and let cook for another 20 – 30 minutes.
- Pull tenderloins when internal temp is 140 degrees and wrap in foil with a little butter for moisture and let rest for 5-10 minutes.