Need advice re: pork tenderloin

Pig Sooie

Need your suggestions (mine is 2 lbs):[p]Direct or indirect?[p] If direct, on main grid or raised grid?[p]Suggested dome temp to cook at?[p]Suggested internal temp to take off at?[p]What amount of cooking time am I looking at?[p]Thanks in advance.

Nature Boy

Pig Sooie,
Just how I like 'em:
Direct, main grid, 325-350, established fire, 145 internal. Flip every 10 minutes or so. Usually they take a bit over a half hour for me.[p]I like to time it so the crust is nicely caremelized with just a little char when I reach 145. Utilize your hot spots![p]Have fun! And beers.
Chris

Stogie

Pig Sooie,[p]You probably have 2, 1lb. pieces. [p]I have had the best luck this way.....[p]Rub or marinade the day before. For a great marinade, follow the recipe below.[p]Sear over high heat...500-600º...for about 5 minutes per side. I know they are round, but I am talking about searing 2 sides.[p]Damp down the heat to around 400º and finish cooking, turning often and basting with marinade.[p]Internal temp should be around 140-145º. This will take only about 15-20 minutes AFTER searing...total time around 30 minutes.[p]Let rest for 5 minutes before serving...you can foil at this point if you choose.[p]Stogie[p]Kevi's Classic Grilled Pork Juice [p]1/4 cup Pineapple juice
1/2 cup Soy sauce, dark
1/3 cup Salad oil
1/2 medium Onion(s), minced
1 clove Garlic, crushed
1 tablespoon Brown sugar, dark[p]PREPARATION:
Whisk together all ingredients.[p]Marinate pork a minimum of 4 hours or over night.[p]Remove from marinade and boil marinade. This will kill all the bugs.[p]Baste pork with boiled marinade.