Prepare the charcoal grill

1. Fill the chimney with either charcoal briquets or hardwood lump charcoal. (We prefer Cowboy lump charcoal).
2. Light with paper per instructions on charcoal bag.
3. Wait for the charcoal to become well-lit and ready. It usually takes 15 - 20 minutes.
4. Pour charcoal evenly on one half of the grill to build a two-zone fire.
5. Replace the cooking grate and cover the grill for about 5 minutes to heat.
6. Remove the cover. Clean and oil the cooking grate. Our favorite way is to use a paper towel with lard. Then holding it with grill tongs, slick the grate down nice.

Note: if using a propane grill, heat the grill for 15 minutes. Then turn the burner off on one side to create a cool side. Sear the pork tenderloin over the hot side.

While the grill is heating, prepare the tenderloin:

1. Remove any silver skin (the smooth, shiny connective tissue on the surface of the meat).
2. Trim the tenderloin as desired. We personally don't trim our cuts much because we prefer variety over perfection and don't like to waste any of the meat.
3. Coat the tenderloin with salt, pepper and garlic.
4. Drizzle olive oil over the top of the tenderloin and spread with your hand. Gently roll the loin in the oil as needed to coat the entire cut.

When the grill is ready:

1. Lay the tenderloin on the hot side of the grill directly over the coals.
2. Turn the tenderloin in quarter turns every minute or so until nicely seared and browned. It usually takes about 6 - 8 minutes.
3. Move to the cool side of the grill.
4. Cover and cook until the internal temperature reaches 140°F. It may only take about 10 minutes but will vary depending on the heat of the grill.
5. Remove the tenderloin from the grill.
6. Cover with foil.
7. Let the tenderloin rest for 15 minutes.
8. Slice, serve and enjoy.