Remove tenderloin from package, place on platter and dry off with paper towel. Brush olive oil over all surfaces. Liberally sprinkle with seasonings over all sides including ends. Cover with plastic wrap and let sit for at least 45 minutes but not more than 1  1/2 hours. If you are letting it marinate longer than that, place in refrigerator but remember let it come back to room temperature before placing on grill.

Place tenderloin over direct medium high fire until nice char forms, about 10 minutes on first side (keep checking for coloring). Continue to turn tenderloin so all sides form a light char, about 5 minutes a side. Remember to also char the ends. This process is usually about 15-20 minutes. Once char is formed, place tenderloin on indirect heat for about 5-10 minutes. 

When meat reaches 140-145 degrees remove from grill. Place on plate and tent with foil for about 10 minutes, then serve.

This is really good with BBQ sauce. I usually make my own to cut down on the sugar.

DIY BBQ Sauce (adjust proportions by tasting)
1 c. ketchup (I use Smash Kitchen because it contains enough cane sugar
     that you don’t have to add additional sweetener)
1 T. butter, divided (begin melting 2 tsp. then add last tsp. before serving)
1-2 T. apple cider vinegar
2 tsp. worcestershire sauce
beef bone broth for correct consistency
onion powder
garlic powder
Grill Mates BBQ seasoning
1/2-1 tsp. whole grain mustard
dash of cayenne pepper
salt & pepper