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
