I would suggest brining them in a brine of 3 qts water, 3/4 cup koshsr salt and 1/4 cup sugar. Put them in for an hour or two. Then indirect grill medium fire (~350 F) until instant read thermometer reads 140 F. Today's pork is very lean and will dry out if cooked to 150. Let thwem rest for 10 minutes before serving. You can add a spice rub before cooking, but if you brine, leave the salt out of the rub.
If you don't like the food, have more wine