Herbed Grilled Pork Tenderloin

(serves 6 at least)

2 pork ten­der­loin, mem­branes and fat removed if you like
Pen­zeys “Fox Point Sea­son­ing” (shal­lots, chives and scallions)
Pen­zeys “Old World Sea­son­ing” (an amaz­ing com­bi­na­tion of papri­ka, salt, sug­ar, cel­ery, gar­lic, onion, black pep­per, pars­ley, dill, car­away, turmer­ic, dill, bay leaf, mar­jo­ram, thyme, savory, basil, rosemary!)
juice of 1 lime
splash olive oil

Place ten­der­loins in a Ziplock freez­er bag with all the oth­er ingre­di­ents and slosh them around. Let mar­i­nate in a cool envi­ron­ment until ready to cook. Pre­pare grill to 400 degrees and cook on each side for about 10 min­utes for medi­um-ish (pink­ish in the mid­dle), or longer if you like. Let rest for a cou­ple of min­utes and then slice thick, on the bias.