To prepare the tenderloin:
Preheat grill on medium-high. Season the tenderloin with salt and fresh pepper. Place on the grill for 6 minutes, then rotate to the other side for 6 minutes for medium rare.
To prepare the Red Chili Rice:
In a large pan or skillet, sauté the garlic and onion in the butter over medium heat for 6 to 8 minutes, until soft. Add the remaining ingredients, bring to a boil and cook for 2 minutes. Reduce the heat to the lowest setting, cover, and simmer for 20 to 25 minutes, until water just evaporates. Beat with a wooden spoon to fluff up. Rice can be kept warm and held for up to 2 hours.
To prepare the Smoked Red Pepper Aioli:
Place the smoked red bell peppers in a blender with the chili powder and puree until smooth. Set aside. In a mixing bowl, whisk the mayonnaise and pureed roasted garlic together. Sir in the smoked red bell pepper mixture.
To serve, thinly slice the tenderloin. Place a spoon full of rice on a plate, top with the tenderloin and drizzle with the smoked red pepper aioli. Serve immediately.