A whole pork tenderloin typically weighs 1 and 1/2 lbs. and is generally considered to be the tenderest part of the pig. It comes from beneath the ribs, along pig's backbone. Acceptable methods of cooking pork tenderloin include roasting, sauteing, braising and indirect heat grilling. Indirect heat allows large cuts of meat to remain juicy and flavorful and to cook through without too much char on the outside. Some care is involved in cooking tenderloin, however, because it is a very lean cut and dries out quickly if overcooked.
Preheat your grill. If you are using a gas grill, turn all of the burners on medium. If you are using charcoal, place your coal grate in your grill, then roll aluminum foil into a cylinder long enough to go from end to end in the middle of the coal grate and place it there. Pour lit coals onto one half of the grill, then place your cooking grate on top.
Season the pork tenderloin. Rub the olive oil, salt and pepper evenly on all four sides of the tenderloin.
Prepare your gas grill for indirect heat by turning off one burner on a two-burner grill. If you have a three-burner gas grill, turn off the middle burner.
Place the pork tenderloin over the portion of your grill that is not lit.
Turn the pork tenderloin with tongs every five minutes, making sure you are cooking evenly on all sides.
Check the temperature of the pork tenderloin using your meat thermometer. For a medium tenderloin, internal temperature should be 145 degrees Fahrenheit. For a 1 and 1/2 lb. tenderloin, cooking time is approximately 30 minutes.
Remove the tenderloin from the heat once desired internal temperature is reached. Wrap it in foil and let it rest for at least five minutes before slicing or serving.