1 � cups chopped fresh cilantro
� cup packed brown sugar
� cup soy sauce
3 T honey
6 garlic cloves, minced
2 tsp ground cumin
2 tsp ground mustard
1 pork tenderloin (1-1 � lbs)
Prepare grill for indirect heat. In a large resealable plastic bag, combine the first seven ingredients; add pork and turn to coat. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Grill, covered, over indirect medium-hot heat, for 25-40 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.
