Recipe - Grilled Garlic Eggplant Dip

4 Pork tenderloins (abt 3/4
pound ea); trimmed
=== MARINADE ===
6 lg Garlic cloves; chopped
2 tablespoon Soy sauce
2 tablespoon Grated fresh ginger root
2 teaspoon Dijon mustard
1/3 cup Fresh lime juice
One half cup Olive oil
Cayenne; to taste
Salt; to taste
Freshlyground black pepper;
to taste

Make marinade: In a blender or small food processor blend marinade
ingredients with salt and pepper to taste. In a large sealable plastic bag
combine pork with marinade. Seal bag, pressing out excess air, and put in a
shallow baking dish. Marinate pork, chilled, turning occasionally, at least
one day and up to 2 days. Prepare grill or preheat grill pan. Let pork
stand at room temperature about 30 minutes before grilling. Remove pork
from marinade, letting excess drip off, and grill on an oiled rack set 5 to
6inches over glowing coals, turning every 5 minutes, until a meat
thermometer registers 160 degrees, 15 to 20 minutes, or grill in grill pan.
Transfer meat to a cutting board and let stand 5 minutes before slicing.
This recipe yields 6