We cook them whole like a beef tenderloin. Same exact method for each:

Prep - remove meat from packaging and dry with paper towels, if possible place on a rack in the refrigerator to continue to dry for a few hours prior to marinading.

Marinade: Rasberry Chipotle sauce and a cheap red fruity wine mixed 50/50 (10-12 hours in a bag).

Seasoning: Southern Seasoning Charbroil, garlic salt, and Season-All (equal parts of each).

Sprinkle liberal amount of seasoning out on a cutting board and roll the tenderloin in the seasoning coating it heavily.

Place tenderloin on grill and slow cook to medium-rare occasionally brushing or rolling in a pan with the left over marinade. Open grill and sear at the end to burn off any of the "blood contaminated" marinade.

Let it rest and serve.