Prepare a wood or charcoal grill. Season tenderloin with salt and pepper. In a small bowl combine the Ancho powder and ground cumin. Rub this mixture all over the tenderloin. Over high heat, sear the tenderloin for 10 minutes, turning on all sides. Turn down temperature on grill and continue cooking, covered and slightly vented for an additional 30 minutes for medium rare.
Yield: 7 to 8 servings
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