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You can grill steaks real quik
I don't know if you read this post or not... but i did a pork tenderloin last week, with a coffee rub. There are a couple of suggestions on this thread for a good rub.
If you have a group that likes different temps of meat then you may want to do Tri Tip. The ends will be close to medium well with the center rare and everything in between. Easy to cook and they rest well for a long enough time that the allways difficult timing between you and the meat and your wife with the other dishes is not difficult to get right.
Big Lake, Minnesota
Large BGE, Stokers, Adjustable Rig
If you let it rest for 15 minutes, there is a hint of pink. If you cut it just off the grill, you will see more pink. I looked thru my photos and I can't find any already cut open. Sorry.
I do a pork loin every week. I pull at 142° and foil for 15 minutes. I will do 350-375° to get a nice bark. I have also cut the loin into steaks and those are great also.