I prefer a very simple approach. I just brine pork tenders for an hour or two, then take them out of the brine, dry them off, season to taste with Montreal Steak seasoning, and grill until done, usually about 20 minutes. Let them rest, then slice into medallions and serve.
However, I really like Uncle Bob's kabob idea. I may do that the next time I get some pork tenders.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!