Chop the garlic and green onion. Add to 1/2 cup Sweet ‘n Hot Finishing Glaze and 1/2 cup soy sauce in a large bowl. Place the tenderloins in the bowl and coat them with the marinade then cover to rest for 2 hours in the fridge. Remove the tenderloins from the marinade and lightly coat with Pecan Rub. Grill over medium heat until cooked through, about 30-45 minutes. Turn and baste with remaining 1/2 cup of Sweet ‘n Hot Glaze. Transfer to platter when finished cooking and cut into 1/2 inch slices.