Just finished a small tenderloin using a recipe loosely based on one I saw Steve Raichlen use on a whole loin on his show. Not sure of the weight of mine, I guess around 2 to 2.5 pounds. Whiskey, brown sugar, dijon, and a homemade rub used on the inside after butterfly cut. Tied together with string and bacon. I indirect grilled this with hickory chunks on my Weber gold that just arrived, turned out great! Please excuse my yard, it has been a project going for almost two years now, all I need is a lawn!