1 chopped jalapeno chile, (remove seeds and ribs for less heat)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 whole pork tenderloins, (3/4 pounds each)
Heat grill to high. Lightly oil grill rack. In a blender, process 1/4 cup canola oil, garlic, jalapeno, thyme, salt, coriander, pepper, and cumin until smooth, about 1 minute. Spread paste over tenderloins.
Grill tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155 degrees. 10 to 20 minutes.
Remove from grill; let rest 10 minutes before slicing and serving.
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