Mmmmmm and pricey. Your on the right track with simple seasoning. Make sure you remove the silver skin and chain, if not already done by the butcher. I will usually roll it on a cutting board and the chain (odd shaped long piece of meat that runs parallel to the main tenderloin) will start to pull away from the loin. Then I'll use a sharp knife to cut just under the silver skin (you will see silver fibers on one side of the loin that run parallel to the loin) and gently trim it away from the loin. Be gentle because you don't want to tear up the meat, just remove the tough fibers. Coat in olive oil, kosher salt and black pepper. Get your HB fired up and ready to sear, just like a steak. I lay it on the grill at a 45 degree angle to the grates, ( i like the angled sear marks on the meat), close the lid for 2-3 minutes, then roll it over to sear the other sides. I usually sear it on "4" sides so that it has good color all the way around. Then add some hickory wood, and lower the fire. You can move the meat off to the side away from the fire if you have a large unit, or put on the heat deflector if you have a small one. Then smoke it around 225 until the internal temp gets to about 140 degress, (usually takes an hour to 1.5 hrs) to serve it medium rare, to 150 internal temp for mostly medium. Let it rest for 8-10 minutes on a cutting board. I slice it into 1/8-1/4 inch medallions. Its more done on the ends and more rare closer to the center. Let me know how it goes, we like pictures! I don't have any pictures of a tender loin, only the loin, but color should be about the same! The attached picture is a beef and pork loin.