Another vote for hot and fast on the grill. Cook to 140-145F then get them off!
Usually do a marinade of lemon juice, oil, oregano and a touch of salt and garlic powder.
I cut them into large cubes (up to 2"), large enough so they aren't falling through the grates, and absorb more of the marinade.
I make a lot of pork tenderloin, relatively inexpensive, incredibly lean, easy to prepare and cooking time is extremely short. Yet I also get huge compliments from guests when I serve it.