Pork tenderloin and chop question

Banker John

We cleaned out the deep freeze and wife wants me to cook both pork one small tenderloin and 2 pork chops (1/2" thick). How can I cook these so they both finish at the same time?[p]What temp do I cook, how long, set up direct/indirect/raised grid?[p]The complete meal will be pork, grilled asparagus, grilled pineapple, sweet potatoes, parmesiano wedges drizzles in Balsamic vinegar, and sliced fresh peaches.[p]Thanks in advance, Banker John

Nature Boy

Dang John. No responses, and it is prolly already after dinner! If it is not too late, you might consider searing the chop and removing, then get your cooker to your tenderloin temp, and cook the tenderloin normally, adding the chops back in part way through. Like maybe when the tenderloin reaches 100 internal. Then cook both to 140-145.[p]Just an idear. Hope it is not too late!
Chris

Banker John

Nature Boy,
Knew I could always count on you. Too late though. Dinner ended up too salty; the rub paste was a little overboard on the salt.[p]I ended up using the regular grid and a raised grid. I started the loin on a lower grid, then when it reached 110, I moved it to the upper grid and started the chops o the lower, closer to the flame.[p]THe meat all finished together, just overly salty.