Balsamic and Wine Grilled Pork

3 tablespoons soy sauce
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3/4 cup dry red wine
2 teaspoons ground cumin
2 teaspoons dried hot red chiles-crushed
3 pork tenderloin about 2 1/2 pounds total weight, trimmed of visible fat

In a large plastic food bag, set in a large bowl, combine soy, oil, vinegar, wine, cumin, and chilies; mix well. Add pork, seal bag and refrigerate; turn bag occasionally every two hours or up to one day.

Lift pork from marinade and place on a grill, 4-6 inches above a bed of medium-hot coals, or use a gas grill (medium-hot coals is when you can hold your hand at grill level only 3 to 4 seconds).

Cook pork, turning to brown, until a thermometer inserted in the thickest part of the meat reads 155�F, a total of 20-35 minutes. Let meat rest about 5 minutes. Thinly slice across the grain.