1/4 c  Soy sauce
3 tb Brown sugar
1 ts Cumin -- ground
1 ts Dry mustard
1/2 ts Sweet paprika
5    Cloves garlic -- sliced
2 tb Cilantro or parsley --
Chopped
12 oz Pork tenderloin -- trimmed

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 broiler. Oil grid or broiler pan rack. To grill:
Grill tenderloin 5 inches above hot coals, covered with dome, 10 min. or
until instant read thermometer reads 160 degrees; turn over halfway through
cooking and baste with marinade. Let stand 5 minutes. To broil: Broil
tenderloin 3 inches from heat for 10-12 min. or until an instant read
thermometer reads 160 degrees; 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