Preparation:
Combine soy sauce, sugar, cumin, mustard, paprika, garlic and cilantro in plastic food storage bag.
Fold under thin ends of tenderloin to make an even thickness; tie ends with kitchen string. Add tenderloin to bag. Push out all the air; seal. Refrigerate and let marinate for 30-60 minutes.
Prepare grill or preheat grill. Oil grid or grill pan rack.
To grill: Grill tenderloin 5 inches above hot coals, covered with dome, 10 minutes or until instant read thermometer reads 160 F; turn over halfway through cooking and baste with marinade. Let stand 5 minutes.
To grill: Grill tenderloin 3 inches from heat for 10-12 minutes or until an instant read thermometer reads 160 F; turn over halfway through cooking and baste with marinade. Let stand 5 minutes.
Thinly slice the tenderloin crosswise. Discard any of the leftover marinade.
Serve tenderloin warm, chilled or at room temperature. Calories: 166, Fat: 3 g |
