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I've grilled pork tenderloin two ways, depending on how they come. Usually a 'pork tenderloin' comes in two thin pieces, smaller than my wrist. When they come that way, I cook them:
1 - Hot + heavy. Hottest fire I can manage (charcoal, natural lump), leave the grill open, turn every couple of minutes until it just hits 155 in the thickest part with an instant-read. Take it off the grill, cover for 5 minutes or so. You should have a nice crust, and pink, tender-as-hell meat.
Sometimes you'll get one ginormous hunk of meat. In this case, I do a:
2 - Low and slow. Hot fire on one side, nothing under the other. Give it a quick scorch on all sides over the heat, then move it as far away from the fire as you can, cover the grill, close the vents *almost* all the way, and walk away for awhile. Turn it every 15-20 minutes or so, and cook it as long as you feel like or have time for. The other day I left it on the grill for an hour and a half (keep in mind that the grill is at a *very* low temperature at this point - I didn't measure it, but I'd say close to 200-250.) It was awesome. Not as tender as the hot + heavy method, but a wonderful smoky flavor, with a deep pink ring on the outside of the meat to prove it.
Either way, I think pork tenderloin does great with a sweet + spicy rub/marinade type approach, like:
Southwest rub + pomegranate/molasses reduction (brushed on near the end of cooking)
ginger/soy marinade
peanut/ginger (hey, I like ginger) marinade
Whenever I make a marinade, I make a sauce from the marinade I didn't use to soak the meat in.
Sorry I don't have recipes for the above, I generally just fake it.
Anyway, pork tenderloin is one of my favorite things to drill. Have fun, and don't burn it. If your guests won't freak at the idea of pink pork, go with the first method, it's harder to mess up.
Oh, and use a damn instant-read thermometer. Onesnowyowl is a smart chick.
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