This was as easy of grilling as I think I have ever done. With the pellet grill I got my temp up to 350 and put the tenderloins on with a temp probe in the thickest part. In about an hour and a half my interior temp was at 135. I took them of and let them rest for a half hour before we served. 

I prepped one using a sweet bourbon glaze we sell at the winery and the other I used olive oil and salt an pepper as well as some Cajun seasoning to rub it well. They both turned out excellent.
Thanks for all of the suggestions.
Oh I grilled them whole.

Chuck