1 pork tenderloin (1-2 pounds)
Teriyaki marinade
garlic powder
Morton Natures Seasons
1 Vidalia onion
1 stick butter
sweet or hot peppers (whatever you prefer)

Marinate the tenderloin for several hours in the Teriyaki marinade, sprinkled with garlic powder and Morton Natures Seasons. Wrap up tight in heavy duty foil and put it on the grill on low. After the internal temperature reaches 170°F (around 30-40 minutes), open the foil so the pork can brown around 10 minutes.

While the pork is cooking, melt the butter in a frying pan, cut up the onions (they cook best if you cut them into crescent moon shapes), and add it to the butter. Cook them slowly so they don't burn but allow them to brown. While they're browning, cut yours peppers the same way and add them to the onions once they begin to brown. Allow the peppers and onions to cook together (around 5 minutes) and keep them warm while the pork finishes.

Make sure you have plenty of marinade on the pork while it cooks, so once it is done you can slice it thin and pour the remaining marinade that has cooked around it over the pork. Leave the onion and peppers on the side for those who want to add them. Excellent meal in 30 -45 minutes.