Where have the pork tenderloins been all my life? Yummmmm! I did a salt/sugar brine x 1 hour after removing the fat and silver skin, then a dry rub. Fired up the Egg to 600, put both tenderloins on and turned twice (1 min per side - 3 sides), then shut down the vents with a temp probe in the meat. It took maybe 10 minutes to reach 145, pulled them off, rested 10 mintes. Tender perfection! And healthy too!