Sprinkle tenderloins with pepper and rosemary.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 14 to 17 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Cut into 24 slices. Serve on Parmesan-Pepper Toasts, and top with Pear Chutney, if desired. Garnish, if desired.