Instructions: 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 to 60 minutes.

Prepare grill. Oil grid.

Grill tenderloin 5 inches above hot coals, covered with dome, 10 minutes or until 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.

This recipe yields 3 servings.

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