Directions

1. Butterfly tenderloins—cutting horizontally almost but not quite enough; place in a large self-sealing bag; pour marinade over, seal bag and refrigerate 4-24 hours, turning occasionally.
2. Prepare medium-hot fire in kettle-style grill. Remove tenderloins from marinade and place directly over medium hot coals, discarding remaining marinade. Grill covered for about 6-7 minutes on each side (about 20 minutes total) until internal temperature on a thermometer reads 145 degrees F. Remove to cutting board and let rest for 5 minutes. Then slice meat thinly across the grain. Serve meat on large serving platter, surrounded by grilled vegetables. Pass basket of warmed tortillas. Serve with Ginger-Peach Salsa.