Moroccan pork for the BBQ

https://islifearecipe.net/moroccan-style-bbq-pork/ My North African pork for the BBQ - it's got spices in it to suggest it is from there. But it's made up For the big bowl of Moroccan style BBQ pork you see above you will need to pop in that zip-lock bag; 3 packs of pork fillets; 2 teaspoons of ground Turmeric; 3 tablespoons of lime juice; 1 heaped tablespoon of finely chopped garlic; 1 heaped tablespoon of finely chopped fresh ginger; 1 tablespoon of light soy sauce; 1/2 a cup of roughly chopped mint; A good glug (2 tablespoons) of Olive oil; and A good couple of pinches of salt and cracked black pepper. Zip the bag and give it all a lovely massage. You want to coat all the pieces of pork with the marinade. You’ll notice that is done when all the meat starts to turn yellow from the Turmeric. You can then sling that in the fridge and leave it until you are ready for your BBQ, or dinner. Again don’t forget folks take it out of the fridge 10-20 minutes before cooking as you want it to warm to the room or outside temperature. Give it another rub around to re-coat the meat in the marinade. Now you are ready. Hot grill or BBQ. Throw on the fillets and cook for about 2-3 minutes each side. They should start to char nicely. Always good to use a grill that scores the char lines in as it looks all professional-like. Then off the heat. Maybe a quick check on one piece by cutting an end off to make sure no bloody juices run out. Clear is OK, it is cooked perfectly. Cover the fillets with some foil on a chopping board, and lay a tea towel on top of that. Yes we are resting the meat. It will still cook a little, but retain the juices.