Tangy Ginger Grilled Pork Tenderloin

This recipe also comes from the Chicago Tribune; it was absolutely delicious and just as good cold for lunch the next day. The grilling method of 7-6-5 comes from Fine Cooking magazine via my friend Mary.

Marinade:
2 shallots, finely chopped
4 garlic cloves, finely chopped
1/4 cup soy sauce
1/4 cup lemon juice
2 T freshly grated ginger (I use a mini food processor to do this)
2 t coriander
2 t sugar
1 t salt
1 t ground cumin
1/2 t cayenne pepper

Mix all ingredients and marinade two pork tenderloins (about 1 lb each) overnight in a ziplock bag. Heat the grill to high and grill on one side for 7 minutes, turn it over and grill for 6 minutes longer. Turn off the grill and leave the tenderloin on the grill with the lid closed for another 5 minutes-- it will be perfectly cooked.