Instructions: In medium bowl, combine soy sauce, lime juice, minced cilantro, brown sugar, jalapeno, garlic, grated ginger and sesame oil. Reserve 4 tablespoons soy mixture, set aside. Put remainder of soy mixture with tenderloin in a self-sealing plastic bag. Refrigerate for 30 minutes or as long as overnight.

Prepare grill with medium-hot fire. Remove pork from marinade; grill 8 to 10 minutes per side or until meat thermometer inserted in thickest part reads 155 degrees.

Brush vegetables with reserved soy mixture and grill 4 to 5 minutes per side or until tender and starting to brown.

To serve, slice tenderloin into 3/4-inch slices. Fan slices around outside edge of serving platter; place grilled vegetables in center. Garnish with fresh cilantro, if desired.

This recipe yields 4 servings.

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