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

Combine first 9 ingredients; place in a heavy-duty, zip-top plastic bag or shallow container. Add tenderloins, turning to coat. Seal or cover and marinate in refrigerator 4 hours, turning occasionally. Remove tenderloins from marinade, discarding marinade. Grill tenderloins, uncovered, over medium coals (300°F to 350°F) 16 minutes or until a meat thermometer inserted in thickest part registers 160°F (medium), turning once. Let stand 5 to 10 minutes before slicing.

Serves 6.

NOTE: If you want to baste pork while grilling, reserve marinade and bring to a boil in a small saucepan. Remove from heat and baste tenderloins as desired.