In a bowl combine all ingredients except pork and cilantro and mix well. Place marinade in gallon sized Ziploc bag and add pork. Place bag in a bowl and place in the refrigerator for at least 30 minutes or 8 – 24 hours.

Preheat grill or oven to 425. Place tenderloin on the grill and cook for 7 minutes on each side or heat 2 tablespoons olive oil in large oven-proof skillet (cast iron is good) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it’s nicely browned 5-7 minutes. Place the skillet in oven, and cook until a meat thermometer registers 160 degrees – about 20-25 minutes. Remove from oven and let sit for 10 minutes before slicing.

While the pork is in the oven, pour the marinade into a small saucepan. Over medium high heat, bring marinade to boil and cook for 3 minutes. If it seems too thick, add some water, or if it is too runny, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water and slowly pour it in the marinade until it is the desired consistency.

Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.