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Gather the ingredients.
Place tenderloins in a resealable plastic bag.
Combine remaining ingredients—crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper—and pour into bag.
Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
Follow grill instructions to place tenderloins securely on the spit.
Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is 145 F/62 C.
Let the meat rest 8 to 10 minutes before slicing.