This is my mother-in-law's recipe... it's super-delicious and easy!
About an hour or two before grilling, rub the tenderloin with olive oil on all sides.
Sprinkle Montreal Steak Seasoning on all sides, rubbing it in as you turn it.
Add some fresh or dried rosemary - about a teaspoon of dried and rub it in too.
Wrap in either foil or plastic wrap and refrigerate until grilling time.
Grill it on high for about 30 to 40 minutes, turning it about every ten minutes or so.
Most tenderloins will fall into two pieces so the grilling time can be shortened.
OR, put this in a roasting pan in the oven at 400 for about 40 minutes.
So easy and so good!
For leftovers, put either the whole piece or the chunks on a sheet of foil and pour a lot of barbeque sauce on it, wrap it tightly and freeze. It is easily heated in the oven at 350 for about 30 minutes (from a thawed state). Or you can shred the leftover meat, put sauce on it and put it on buns.