Combine all ingredients in a shaker and shake like the dickens. I like to use whole fresh ginger sliced into pieces 1/8-1/4 inch thick. That way I can remove them before grilling. I am not a big ginger fan, thus my slicing idea. I really think ginger can over power milder woods too. However, if you like ginger then go for the grated ginger.

Marinate for at least 2hrs. Or longer. I like overnight.

Start your fire and put on your smokin' wood, I like pecan for this but use what you prefer. Any flavor should be fine.

Sear over direct heat for about 5-8 min. On a gas grill reduce the heat to medium and move to *indirect* heat for about 35-40 min. (That simply means to leave one side's burner On and put the meat on the other, Off, side.)

For charcoal grills, still do indirectly, but just go with the flow. If you're using a kettle type cooker and have the coals piled up high, watch your meat thermometer. Actually, watch your thermometer whatever you do.

Exact times are not really needed if you use a thermometer. The digital probe thermometer is made for this kind of recipe. Set the temp watch for 155 temp. And go about your business.

Tenderloins go from perfect to dry rather quickly. They are easy if you just watch the internal temperature closely. Cook them to an internal temperature of 155 deg. Then transfer the loins to foil for 10 min. The tenderloins will complete their cooking to 160deg. In the foil. The internal temp. Of 160 is perfect to produce moist tender tenderloins. Great tasting. Be careful not to spill the juices that will pool in the foil. Pour this juice over the loins in your serving plate.