Preheat grill to medium high and oven to 350 degrees. In a medium-size mixing bowl, combine seasoning and flour. Add half the oil to a heavy-bottomed skillet and place over medium-high heat. Dust tenderloins in the seasoned flour. Sear tenderloins all over and transfer to a baking pan. Bake for 5-7 minutes. Remove any dark flour particles from the pan by wiping with a paper towel. Add butter to the hot pan and let foam. Lightly dust the apples with flour and drop into hot butter; stir well to coat. Deglaze pan with the apple cider. Add rosemary and ½ teaspoon of the chipotle purée to the saucepan. Simmer sauce until slightly thickened. Season with salt and pepper. Let pork rest for 10 minutes before slicing. Use remaining oil to lightly coat shrimp; season with salt and pepper. Place over grill until meat turns white. Remove shrimp from the grill when cooked. Then arrange on plates with sliced pork, vegetables and rice or potatoes. Pour sauce over the cooked slices of pork tenderloin and grilled shrimp.