Prepare grill for indirect heat.
Coat meat with a light layer of olive oil, then season with the Coffee-Chile Rub, and the salt and pepper.
Place oiled, seasoned tenderloin on the grill’s grate, and position a drip pan under the meat. Cook roast over indirect heat for 30 – 45 min, or until an instant-read thermometer inserted into the center of the tenderloin reads 145° F (63° C). The time will vary depending on your the size and thickness of the tenderloin and the specifics of your grill.
Once the tenderloin reaches the desired interior temperature, transfer from the grill to a serving platter. Loosely “tent” roast with aluminum foil, and allow it to rest for 10 min to finish cooking and to retain moisture. Slice, serve and enjoy!
This is as simple as it sounds! An easy weeknight-grill-night!