The thing is, husband and daughter don't like any meat with weird bits of bone, or fat or weird gristly bits or anything else that isn't plain, identifiable, and not in need of any further dissection once served. Tenderloin is kinda perfect from that criteria.
I bought some at Costco, tied a strip of bacon around it and grilled over a med-hot hardwood fire for about 10 minutes a side, with the grill covered. Let rest for a few minutes, remove string and serve, either sliced or as whole piece. Perfection! (Served with roasted asparagus and baby potatoes.)
Wrap in bacon, tie with kitchen twine, and season with sea salt and freshly ground pepper.
(Once again, could not finish - only 2 slices of meat, 1/2 baby potato and the asparagus)