• Mix the zest, juice, garlic, chopped rosemary and Dijon mustard together and rub onto the pork. Season with salt and pepper and let marinate for at least 4 hours.
• Preheat the grill. Brush the grates with oil to prevent the pork from sticking. Remove the pork from the marinade and place on the hot grill. Cook for 5 minutes on each side of the tenderloins.
• Carefully lift the grill grate and pork from the grill and set on ceramic trivets or red bricks. Drain the soaked fresh rosemary and place it directly on the hot coals. Replace the grill grate and then cover on the grill. Leave the lower vents open halfway and close the top vent so you can just see the smoke coming out. Smoke the pork for 15 minutes and then close the vents completely to kill the fire, but keep the pork warm. Let rest for 10 minutes.

For the Ancho Chile Cream:

• Bring stock to a boil in a sauce pan over medium high heat. Add the Ancho chile and drop to a slow simmer. Cook until there is only 2 ounces of liquid and the chile is tender. Add liquid and chile to a blender and puree until smooth. Set aside.
• In another sauce pan place the cream and butter and bring to a boil*. Drop to a simmer and reduce until it coats the back of a spoon. Remove from heat and stir in the ancho puree. Add salt and pepper as needed, and keep warm until serving.

To serve:

• Place the ancho cream sauce on the plate. Slice the pork tenders on the bias and place on the sauce. Serve immediately.

For the Toasted Orzo and Boggiatto Ranch Grilled Corn with Adobo Butter:

• Preheat oven to 400 degrees. Place tomatoes, onion and garlic in a bowl and add 3 ounces avocado oil. Toss until evenly coated. Spread tomato mixture on a sheet pan and place on top rack in the oven. Roast until tomatoes have a nice char.
• Remove from the oven and deglaze the pan with 1 cup of vegetable stock. Scrape the bottom of the pan to remove any bits. Place contents in a blender and puree to smooth. Set aside. Heat 1/2 cup avocado oil in a deep skillet over medium high heat until it shimmers. Add orzo and stir. Continue to stir until orzo is evenly browned. Remove skillet from heat and add tomato sauce and the rest of the stock. Add salt and pepper to taste. Place back on stove over medium high heat and bring to a boil. Drop to a simmer and cook until pasta is al dente. Turn off the heat and keep warm.
• Add more stock as needed, before serving so that orzo stays loose and fluffy. Serve immediately.

For the Grilled Corn with Adobo Butter:

• Make the butter the day before you use it and refrigerate so that it becomes cold and solid again. Mix 6 ounces of room temperature butter with the adobo sauce until it is well incorporated. Place back in the refrigerator. Peel back the corn husks, but not completely. Leave the husks attached to the base of the cob, similar to peeling a banana. Remove all of the silk* and rub each cob generously with the cold adobo butter.
• Re-wrap the ear of corn with the husks to seal the butter on the corn. Use some thin strands of husk to tie the husk closed at the top. Place the rewrapped corn in the refrigerator for at least 20 minutes. Preheat the grill and place the ears on the grate. Cook for 3-5 minutes per side until the husks are well grilled, but not burnt through. Remove from the grill and place on a cutting board. With a good strong French knife or cleaver, cut the tip and bottom of the ear off, then cut the ear into halves. Place one half on each of 8 plates. Your guests can remove the husks as needed.