Place the roast on a baking sheet with the fatty side up.
In a bowl, mix the minced garlic, olive oil, salt, and pepper.
Rub the garlic mixture over the entire roast, place back on the baking sheet, and cover. Place roast in the refrigerator and let marinate overnight, if possible.
Remove roast from about 1 hour before grilling and allow the meat to reach room temperature. Meanwhile, prepare the grill for indirect cooking over medium heat (350° to 450°F).
Sear the roast over direct heat for 3-4 minutes per side, then move over to grill on indirect heat. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill.
Remove from the grill, loosely tent with foil, and let rest for 10 to 15 minutes. The temperature will rise a few degrees during this time.
Cut into medallions and serve with Priest Ranch Cabernet Sauvignon.
