While we were staying in Avon, CO. we had a room with no stove but it did have a nice gas grill on the balcony so cooking was no problem. I made a bacon-wrapped pork tenderloin.
I placed the tenderloin on a big plate and let it sit out to warm up some so it was not right out of the fridge cold. Then I rubbed it down with some Cajun style seasoning mix from our friends (the Wimmers) and a little bit of McCormick Montreal steak seasoning. Next up was the bacon wrap. I stretched the bacon tight around it using several pieces in a spiral and then tied it up. Meanwhile I had a large cast iron skillet sitting on the grill heating up to about 400 °F. Once that cast iron was good and hot I put the tenderloin on and let it cook about two minutes on four sides. This scortched it just a little bit and sealed in the flavor. Then I turned down the heat and covered it and let it cook about 15 minutes on one side. Next, I threw some sliced red onions in the empty space on either side of it in the skillet. Turning it over, I covered it again and let it cook at 300 °F with the lid down for another 15 minutes. I did quickly turn the onions a few times while it cooked. Finally, I took it off of the cast iron and let it rest for 10 min. It was delicious.