Here is a tenderloin recipe I have used recently.
Dry rub:
chile powder
sage
cumin
sea salt
pepper
Rub the tenderloin well, cook using direct grilling method. Get that fire purty durn hot. Cook it about 3 minutes each on all 3 sides. Baste with glaze and let rest bout 10 minutes before slicing.
Glaze:
juice of one orange
juice of one lime
bout 1 teaspoon of zest from each
1 clove fine chopped garlic
1 tbsp fine chopped shallot
1 fine chopped jalepeno or serrano
1/2 cup guava jelly
I like to serve this with calabasitas, rice, and southwestern skillet taters.