Ingredients: 3/4 to 1 pound pork tenderloin 1/4 cup soy sauce 3 tablespoons lime juice 2 tablespoons minced fresh cilantro 1 tablespoon brown sugar 1 tablespoon minced jalapeno chile 1 garlic clove, minced 1 tablespoon grated fresh ginger root 1 teaspoon sesame oil 2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices 1 yellow bell pepper, seeded, cut into 6 to 8 pieces 1 red bell pepper, seeded, cut into 6 to 8 pieces fresh cilantro sprigs, for garnish

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In medium bowl, combine soy sauce, lime juice, minced cilantro, brown sugar, jalapeno, garlic, grated ginger and sesame oil. Reserve 4 tablespoons soy mixture, set aside.

Put remainder of soy mixture with tenderloin in a self-sealing plastic bag. Refrigerate for 30 minutes or as long as overnight.

Prepare grill with medium-hot fire.

Remove pork from marinade; discarding marinade. Grill 8 to 10 minutes per side or until meat thermometer inserted in thickest part reads 155 degrees F. (total time about 20 to 25 minutes)

Brush vegetables with reserved soy mixture and grill 4 to 5 minutes per side or until tender and starting to brown.

To serve, slice tenderloin into 3/4-inch slices. Fan slices around outside edge of serving platter; place grilled vegetables in center. Garnish with fresh cilantro, if desired.