1 1/2 c. white rum
1/4 c. soy sauce
1/4 c. Worcestershire sauce
2 cans beef bouillon or consomme
1 sm. can crushed pineapple
3 to 4 bay leaves
1/2 tsp. salt
1/2 tsp. pepper
6 whole cloves

Marinate overnight in covered container (not metal) making sure entire tenderloin is covered with sauce. Grill and cut into small slices. Save marinade, heat and serve with meat in chafing dish.