A lot of folks refer to the backstrap as the tenderloin, but I'm talking about the little pieces of heaven found on the inside of the body cavity above the ribs. I grilled these over an open fire of pecan wood on the firebox of my smoker. They were fantastic! I marinaded them with red wine, olive oil, fresh garlic and fresh rosemary. Then salt and pepper. The fire was super hot and they cooked to perfection at 3 minutes per side. Served with corn and twice baked potato.