Place all of the rub ingredients into a small mixing bowl. Mix to form the paste.
Rub on all sides of the pork tenderloin, then cover with plastic wrap, and place into the refrigerator. Marinate the tenderloin in the rub for at least 4-6 hours or overnight.
Remove from the fridge around 20 minutes prior to grilling to allow the meat to warm to room temperature.
Seer the tenderloin over high heat for 2 minutes on all 4 sides.
Continue to cook on the widest side for 6-8 minutes each depending on the thickness of the tenderloin. Adjust the cooking time as needed based on thickness. The tenderloin pictured were approximately 2 1/2-3 inches at their thickest. The general recommendation is to cook whole pork [not ground] to an internal temperature of at least 145°F or to medium rare.
Brush on the grillin' sauce during the last few minutes of cooking to char.
Rest loosely covered with aluminum foil for about 5 minutes before carving.
Serve with chipotle-peach barbecue grillin' sauce or your favorite bbq sauce.