1 stick unsalted buter, room temperature 1 shallot, minced 1 jalapeno pepper, minced 1-1/2 teaspoons chili powder Kosher salt 2 Tablespoons brown sugar 1 Tablespoon smoked paprika 1 teaspoon fresh ground pepper 1 or 2 pork tenderloins totaling 2 to 2-1/2lbs.
In a medium bowl, mix together until well blended, butter, shallots, jalapeno pepper, chili powder and 1/2 teaspoon salt. Transfer to a piece of plastic wrap and shape into a log with the wrap then place in the refrigerator. Prepare a grill. In a small bowl mix together brown sugar, paprika, pepper and 1 teaspoon salt. Rub mixture all over tenderloins. Grill tenderloins directly over high heat about 5 minutes per side, turning once. Move pork to indirect heat and continue to cook for about 15 more minutes. Slice tenderloin and serve with rounds of jalapeno butter; letting the butter melt onto the meat.