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

Combine first 9 ingredients. Place in a shallow container or zip-top heavy duty plastic bag. Add tenderloins, turning to coat. Cover or seal and chill 4 hours, turning occasionally. Remove tenderloins from marinade; grill, covered, 6 inches from medium coals (300-400 degrees) for 12-14 minutes or until done, turning once.