Directions

1. In a blender puree chipotle, molasses, and chimichurri. Pour half of this mixture over the tenderloin and rub into the pork. Wrap and refrigerate overnight to marinade.
2. Remove marinaded tenderloin from the frig and shake off excess marinade. Place on medium high heat area of your grill. Baste with marinade every 10 minutes.
3. Cook to an internal temperature of 150°. Remove from grill and let rest for 1-2 minutes then carve on the bias and against the grain. Serve a half of tenderloin per person. Ladle a little of the leftover marinade on top of sliced pork.
4. Sprinkle with cotija cheese and a couple of sprigs of cilantro then serve.