Step 1

Trim the tenderloin of any excess fat and the silverskin.

Step 2

This is the point to brine if you wish. Start with 4 cups of water with 4 tablespoons salt. Add 2-4 tablespoons sugar if you want. Refrigerate for 1-2 hours. When done with the brine, remove from brine, rinse under running water, and pat dry. Salt and pepper or other seasoning at this point, but DO NOT ADD SALT if you brine.

Step 3

Brush the grill with oil. Preheat grill to a surface temperature of 450° to 500°. Medium on my super-duper grill but medium-high on lesser grills. Clean and oil.

Step 4

Place over direct heat. Close lid. Rotate 1/3 every 5 minutes until done to your liking. About 25 minutes for 140°. About 30 minutes for 150° (my wife's favorite). Remember, do not cook by time along. Use a thermometer. Time to get to your final temperature varies by weight of the tenderloin, exact surface temperature of the grill and the tenderloin at the start.

Step 5

Remove from grill a few degrees less than your desired final temperature. Tent lightly for 5 minutes before serving.