1/2 c. peanut oil
1/3 c. soy sauce
1/4 c. red wine vinegar
3 tbsp. lemon juice
2 tbsp. Worcestershire
1 clove garlic, crushed
1 tbsp. chopped fresh parsley
1 tbsp. dry mustard
1 1/2 tsp. pepper
1 tbsp. grated fresh ginger root
2 (3/4 to 1 lb.) pork tenderloins

Combine first 9 ingredients. Place in shallow container or ziplock bag. Add tenderloins. Turn to coat. Cover and seal. Chill for 4 hours, turning occasionally.

Remove and cook on grill. Cook for 12-14 minutes on coals which are 300 to 400 degrees, turning once.