Mix all of the Southwestern Seasoning together. Place in an airtight container.
Add pineapple juice, achiote paste and molasses to a blender. Blend until incorporated.
Season Pork tenderloins heavily with southwestern seasoning, then place tenderloins in resealable bag. Pour marinade over them and place in fridge for 6 hours to overnight.
Set up a smoker to run at 275 with apple wood. Place tenderloins on smoker and cook until a meat thermometer registers 140 in the thickest part of the tenderloin. Remove from grill and lightly cover with foil. Rest for 10 minutes. Slice, garnish with chili threads, and serve with Aji Panca sauce.