Ingredients:
1-1.5lb Pork Tenderloin
Chili-Lime Rub with Sea Salt (from Williams-Sonoma)
3 Tablespoons of Melted Butter
1 Tablespoon Sea Salt
Extra Virgin Olive Oil

Other Items:
1 Hickory Grilling Plank
Meat Thermometer
Basting Brush
Spray Bottle with Water (only if plank seems to be drying out while cooking)

Preparation:Submerge Plank in water for a minimum of 1 hour prior to grilling, however 5-8 hours is ideal
Add Sea Salt to water for additional flavor
Drizzle olive oil over tenderloins and spread evenly
Generously coat pork tenderloin on all sides with chili rub
Let rub rest on pork loin for at least 30 mins
Preheat grill to 450-500 Degrees
Melt butter right before grilling to brush over pork loin as you flip the meat to keep it moist
Remove Plank from water and dry; Then rub olive oil over one side of plank to keep meat from sticking
Place plank on preheated grill and let warm up for 5-8 minutes until it looks hot
While plank is warming, place tenderloin on grill to sear each side prior to cooking on plank
Once searing is complete, place tenderloin on plank; Keep temperature at 500 degrees
Brush butter over tenderloin occasionally as you see fit
Do not turn meat very often; Let it rest and slow cook on the plank
Once meat reaches 160 degrees in the center at the thickest point it is ready