This recipe is from Fine Cooking #78. You essentially make pork filet mignon steaks by slicing pork tenderloin into two-inch thick slices. You then pound the slices flat to 1/2 thick and grill them. They're seasoned with a rub before cooking and brushed with a sweet barbeque sauce at the end. These "steaks" turned out a very tender, spicy pork chop, we loved them. I had never made pork tenderloin this way, but I will again. I served them with a sweet potato puree and a napa cabbage slaw dressed with lime cilantro vinaigrette.
I couldn't find this recipe anywhere on the web, so I will have to type it in one of these days.