Here's the recipe and I think it would do fine on the grill.
Rosemary and Pepper-Crusted Pork Tenderloin
From Cooking Light
Use a mortar and pestle to crush the fennel and celery seeds; or place them in a zip-top plastic bag and crush with a rolling pin.
2 teaspoons cracked black pepper
1 teaspoon dried rosemary, crushed
1/2 teaspoon kosher salt
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon celery seeds, crushed
1/2 teaspoon dry mustard
1 (1-pound) pork tenderloin, trimmed
2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 425°.
Combine first 6 ingredients; rub over pork. Place pork in a shallow roasting pan coated with cooking spray. Bake at 425° for 30 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes; cut into thin slices. Sprinkle with parsley.
Yield: 4 servings (serving size: 3 ounces)
NUTRITION PER SERVING
CALORIES 158(31% from fat); FAT 5.4g (sat 1.8g,mono 2.2g,poly 0.5g); PROTEIN 24.7g; CHOLESTEROL 75mg; CALCIUM 23mg; SODIUM 289mg; FIBER 0.6g; IRON 1.8mg; CARBOHYDRATE 1.3g
Cooking Light, APRIL 2004
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