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. fresh parsley, chopped
1 tbsp. dry mustard
2 (3/4 - 1 lb.) pork tenderloins

Combine first nine ingredients and place in shallow container or Ziploc bag. Add tenderloins, turning to coat. Cover and chill 4 hours, turning occasionally. Remove tenderloins from marinade. Grill, covered, 6" from medium coals for 12 to 14 minutes or until done, turning once. Serves 6.