Trim tenderloin of excess fat and silver skin.
Rub meat with olive oil and sprinkle with generous amount of Pullman Pork Chop Rub. Fold thin end of meat under and secure with tooth pick. Allow to sit and come to room temperature while oven or grill preheats.
On grill, over medium fire, sear tenderloin on all sides. Move meat to side of fire to allow slower cooking, turning frequently. When meat thermometer, placed in thickest part of meat, reaches 155 degrees (slightly rare) to 160 degrees (cooked through), take meat off grill.
Let meat rest for 5-10 minutes before you slice thinly across grain and serve.
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