Grilled Pork Tenderloin

¼ cup peanut oil or vegetable oil

1/3 cup soy sauce

¼ cup red wine vinegar

3 TBS lemon juice

2 TBS Worcestershire sauce

1 clove garlic, crushed (or use garlic powder)

1 TBS fresh parsley or 1 tsp. dried parsley

1 TBS dry mustard

1 ½ tsp. pepper

2 (3/4 to 1 lb.) pork tenderloins

Combine all ingredients except pork.  Place in a heavy-dut,y zip-top bag.  Add pork tenderloins and turn to coat.  Seal bag and chill at least 4 hours.  Grill or bake until the internal temperature is 160 degrees.

I have been making this recipe so long that I don't remember who gave it to me or where I found it.  I like to serve it with Pecan Rice Pilaf.