Heat butter, Worcestershire sauce, tabasco, oregano, black pepper, garlic powder, and Creole seasoning (Note 1) in a pot under low heat for a few minutes to mix the flavors together. If it gets to a boil that is fine, but there is no need to.
Heat up grill to medium high heat (See Note 2), and add chicken tenderloins to it.
Brush sauce to the chicken, cook for 5-8 minutes, flip chicken over, and brush addition sauce to it. If there is leftover sauce, brush the rest of it to the chicken. Cook for another 5-8 minutes, or until internal temperature of chicken reaches 165℉.
Serve (recommended with red sauce pasta) and enjoy!