Trim the pork tenderloin of any excess fat and silver skin.
Combine Cholula Green Pepper, orange juice, chili powder, cayenne pepper in a small bowl. Pour half into a gallon sealable bag add pork and marinate, refrigerated 3 hours to overnight.
In a small saucepan over medium-high heat, reduce remaining marinade by half and swirl in butter. Keep warm.
Set grill to medium-high heat.
Remove the pork from marinade and allow to sit at room temperature. Place pork on center of grate and grill until it reaches an internal temperature of 145°F. Turn every 1 1/2 - 2 minutes. Remove pork from grill, rest and slice thinly. Pour warm glaze over pork to finish and serve.