Once again I forgot to take a picture. I don't know what's up with that because we had this for three nights in a row. So this picture is from Sunset Magazine, October 2006, and credited to James Carrier.
I expected this recipe to be smoking hot, with its 4 canned chipotle chiles, 2 tbsps of chipotle sauce and 1 teaspoon of chipotle chile powder, but it wasn't - just spicy warm. Our grill took much longer than the recommended 20 minutes to get the tenderloins up to 160 degrees. The sauce (up to a certain point) can be made in advance and the tenderloin marinated in the frig overnight for a fairly quick weeknight meal, and the leftovers reheated nicely.