What's the best way to egg this?

Unknown

Last night I open a package of pork tenderloin. What I found was two pieces of meat. They are resting in the refrig. with some dry rub on them. This is dinner tonite. How do the eggsperts feel that I should handle this situation?
Should I tie the two pieces and make a single bundle, or should I egg them as seperates? Direct or Indirect? Time and Temp.?
Thanks for any advice you can send my way

Nature Boy

SMOKIN' MIKE,
Man, them thar is good eatin. Don't tie 'em up. You want a good flavor crust all around them puppies. Rub 'em up and grill them direct, 300-350 turning every 10 minutes or so until nicely and evenly crusted, and 140 internal temp. Takes 30-40 minutes usually, but keep a close eye on 'em.
Have fun!
Chris

mad max beyond eggdome

SMOKIN' MIKE,
like NB said, rub em and grill em direct. . here are some rubbed with ken stone's witchy red.. .at the start and at the finish (around 30 - 40 minutes at 350 direct on the small. . ..yummy. .. like chris says though, keep a close eye on them, its a short trip from moist and tender to dry and tough. . .[p]