Preparation

Pre-heat grill.

In a dry skillet over medium-high heat, toast chili flakes and oregano until fragrant, about 2 minutes.  Transfer to a spice grinder and pulse until smooth.

In a medium bowl, combine with remaining ingredients.  (May be stored air tight for months.)

On a sheet pan or shallow plate, spread a thick layer of rub.  Roll tenderloins, one at a time, to coast, pressing lightly.  (Discard tainted rub.)

Grill rubbed tenderloins over medium-high heat.  Turn to mark and prevent sugar in the rub from burning.

Rest 3 or 4 minutes.  Slice and serve with favorite starch and/or vegetable.