1/3 cup lime juice
2 tablespoons honey
1 tablespoon country-style Dijon mustard
1 teaspoon coarsely ground pepper
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 teaspoon finely chopped fresh garlic
2 (3/4-pound) pork tenderloins
Grilling Method: Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all ingredients except tenderloins in large resealable plastic food bag. Pierce tenderloins all over with fork; place in plastic food bag. Seal bag tightly. Place in 13x9-inch pan; let stand 20 minutes.
Remove tenderloins from marinade; reserve marinade. Place tenderloins onto grill. Grill, basting with marinade and turning occasionally, until meat thermometer reaches 160°F (15 to 20 minutes). Let stand 10 minutes.
Meanwhile, cook remaining marinade in 1-quart saucepan over medium heat until mixture comes to a full boil (2 to 3 minutes).
To serve, diagonally slice tenderloins. Serve with marinade.