Spicy-Hot Caribbean Pork Tenderloin

On Wednesday last week I grilled some marinated pork tenderloins at the office. Completely forgot about taking pictures. They turned out ok, but I overcooked them. (I'll blame it on the grill!). Seriously, they needed less time than I thought they would.
Per and some others asked for the recipe of the marinade. Here it is (from Paul Kirk's Championship Barbecue):

3-4 pork tenderloins (svinemørbrad)

1-2 chiles, seeded and chopped (I used a very hot habanero, home grown at my in-laws')
juice from 6 limes
4 T honey (T = Spiseske)
2 T canola oil (rapsolie)
1 T fresh thyme leaves (timian)
1 t salt (t = teske)
1/4 t ground allspice (= allehånde)
1/4 t ground nutmeg (muskatnød)

Put everything but the meat in a food processor or blender and blend until smooth. Pour over the tenderloins. Marinate at least 2 hours or overnight.
Prepare a medium fire on your grill.
Remove meat from marinade - pat dry with paper towels.
Pour remaining marinade in saucepan, boil, then simmer for 5 miutes. Cool.
Grill the meat directly over the coals. Turn and baste. Repeat until they're done, but not too dry on the inside!
Let the tenderloins rest for about 10 minutes before serving.
Serve with new potatoes, any remaining marinade, and a good salad.

That's all!