You can use both halves of the tenderloins in this dish, but don't
tie them together if you are grilling; it'll never cook through. This
dish can also be done in the oven at 25 minutes per pound (or until
meat is no longer pink in the middle) at 350-degrees. Trim and ready
tenderloin for the grill. Place on an upper rack or in a position
of moderate heat where the tenderloin can cook somewhat slowly. Turn
frequently and check often to ensure loin doesn't burn. When meat
has cooked to a medium rare point (loin will still be somewhat soft
in the middle but have resistance on the outside to the touch), prepare
glaze and spread a light coating on the top side of the loin. Cook
5 minutes, turn and coat other side. Repeat turning and applying glaze
about every 5 minutes until meat is cooked through and glaze is set.
Be forewarned the glaze is messy; it will be on the grill, the coals,
your arms, etc., etc. Remove tenderloin from grill and let rest for
5-10 minutes. Using a very sharp knife, slice thin and fan out on
the serving platter. Garnish as you like. coating of glaze.
