Ingredients
1-1/2 cups chopped fresh cilantro1/2 cup packed brown sugar1/2 cup reduced-sodium soy sauce3 tablespoons honey6 garlic cloves, minced2 teaspoons ground cumin2 teaspoons ground mustard1 pork tenderloin (1 to 1-1/4 pounds)
Preparation
In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
