If you keep the tenderloin whole, one of my favorite ways to cook it is to butterfly the entire tenderloin so it’s one giant flat piece of pork. Put a thin layer of fruit, chutney, and/or preserves across the pork and roll it up. Tie it with string or wrap it tight enough in foil that it doesn’t unwrap and either roast it or cook it on the top rack of the grill in the indirect heat.

Here’s a recipe where they used an olive tapenade in lieu of fruit compote. There are many great tenderloin recipes without cutting them into chops if you prefer. There’s also a lot of great ways to cook chops too, but regardless the tenderloin is the best cut hands down.

http://allrecipes.com/Recipe/Pan-Roasted-Pork-Tenderloin-with-a-Blue-Cheese-and-Olive-Stuffing/Detail.aspx

Cheers

=Dave
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