This is one of the tenderest pieces of meat we've ever eaten. It's first marinated in a delicious red wine marinade then season-salted and herb-rubbed, bacon-wrapped then slowly grilled until done.
This recipe inspired by MtHunterDan
IF YOU USE THIS RECIPE FOR A PORK TENDERLOIN: The internal temperature should be 140 degrees F. then let it rest 15 minutes. It should increase to 145 degrees F.