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A pork tenderloin will not necessarily benefit from low and slow, but you could do that if you wanted to impart a smokey flavor.
Depending on the size of the tenderloin, that method you described sounds good, as long as your grill isn't too terribly hot. If the loins are under a pound, I'd definately do less time on the direct heat. In general you'd always be safer to do direct heat for a little less time than you think it needs, then move over to indirect heat (coals all off to one side, or only one gas burner on). It will continue to cook internally without over charring the outside.
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If you have any poo... fling it NOW!
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