Pork Tenderloin with Cilantro-Lime Marinade

1 jalapeño, finely diced
1/4 cup cilantro, finely minced (about 1 cup whole)
2 tablespoons shallot, finely diced (if you don't have a shallot, a yellow or red onion will work)
2 large cloves garlic, finely diced

1/4 cup oil
2 tablespoons red wine vinegar
pinch cayenne pepper (1/4 teaspoon if you like a little heat)
1/4 teaspoon dried cumin
2 teaspoons salt
1/4 teaspoon fresh ground pepper
1 teaspoon fresh lime juice

2 pork tenderloins (about 2 to 2.5 pounds each)

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a medium bowl or zip lock bag. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well. 

Add tenderloins to bowl/bag and let marinate for 3-6 hours. Preheat grill to medium/low heat. Grill tenderloins for about 15 - 20 minutes total, checking and rotating frequently. Remove from grill, cover and let sit for about 10 minutes.

Slice and serve.