Instructions: Combine soy sauce, sugar, cumin, mustard, paprika, garlic, and cilantro in a 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 air; seal. Refrigerate and let marinate for 30 to 60 minutes.

Prepare grill and oil grid. Grill tenderloin 5 inches above hot coals, covered with dome, 10 minutes or until instant-read thermometer registers 160F degrees, turning over halfway through cooking, basting with marinade.

Let stand 5 minutes.

Thinly slice crosswise. Discard any leftover marinade.

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