This was amazing! My company and husband couldn't stop raving. I cut the chili powder and cumin to 1/2 tsp just because my company doesn't eat hot food. I added some green onions to the marinade and let the tenderloins sit in the marinade for about 4 hours, every hour I would massage the meat and flip the bag over. I cooked them on the BBQ at 350 indirect heat, on a tin foiled cookie sheet. I let them finish on the top rack over the heat to get the BBQ'D look. I served it with the chinese cabbage salad and fried rice with peppers and pinapple stirred in. Really great! I am going to mariande a whole chicken with this recipe and rotissere it! Yum.

This marinade is fantastic! I like to use center cut boneless pork loin. After I marinade the pork (the longer the better), I then broil the chop until the fat on the loin gets nice and crispy (turning once during broiling). I then cut it up into chucks and serve it over a bed of salad with some grated carrots, chopped scallions, toasted sesame seeds and a duck sauce dressing. Sometimes if I'm in the mood I'll drizzle some soy sauce over the salad & add small chunks of pineapple. (Kikkoman low sodium is the best because it has no high fructose corn syrup in it like all the other brands do). I always top the salad off with some fried Chinese noodles. It's absolutely delicious!!

The whole family loved these!! From the three year old to the wife rave reviews all the way around. I did add La choy sweet and sour suace to the marinade and used it as a baste during grilling.