The time and temp info is right on.
For a unique flavor I would slather each tenderloin (if doing more than one) with mayo and them rolling it in one envelope of French's Dry Onion Soup Mix.
Stike? Stike? Real Stike??
Wow, about 4 years ago when I first got onto the :"old forum" Stike was very, very active.
I was just searching for BGE knowledge and Stike was a true fountain of same.
Having him back and active just means, to me......…