Fire up your BBQ for around 20 minutes, or until the coals are powdery white.

Sprinkle your tenderloin with salt and pepper, or your chosen BBQ rub. Ensure each side is generously, and evenly, coated.

Coat the tenderloin with the oil. You can use a silicone brush but I find it easier to massage the oil in with my hands.

When the BBQ is up to temperature, carefully lay the pork tenderloin onto the grill and let sit for about 4 minutes.

Turn, and keep turning every 3-4 minutes from here on, to ensure an even crust.

Using a digital thermometer, carefully take a reading from the centre of the tenderloin. You are looking for a minimum of 63C, and a maximum of 71C depending how well done you like your pork.

Remove from the BBQ when it has reached the desired temperature. Let it rest for 5 minutes with a piece of foil over the top whilst you gather all your sides together. Slice in 1/2 - 1 inch slices, and enjoy.