Makes 4 servings.
2 Pork tenderloins
2 tablespoons Billy’s Ancho Chile Rub
2 tablespoons of Olive Oil
To Oven Roast: Preheat the oven to 425°.
Rub each thawed Pork Tenderloin with 1 Tbsp of Billy’s Ancho Chili Rub. Drizzle olive oil over tenderloins.
Roast uncovered in the oven for 30 minutes or until internal temperature reaches 165 F.
Let rest 5-10 minutes before slicing.
(left over Ancho Chili Rub Pork Tenderloins)
To grill:
Rub each thawed Pork Tenderloin with 1 Tbsp of Billy’s Ancho Chili Rub. Drizzle olive oil over tenderloins.
Cook pork tenderloin over indirect medium heat with grill covered. Turn tenderloins as needed, watching carefully so that spices don’t burn. Grill about 30 minutes until cooked through to 165 degrees.