2 tablespoons red wine vinegar or 2 tablespoons
garlic cloves, minced
fresh ground black pepper, coarsely ground
hot pepper sauce
In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large ziploc bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade and bay leaf/ Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for 55-60 minutes or until meat reaches dired doneness. For rare, a meat thermometer should read 140 degrees. For medium, 160. For well, 170. Baste often with reserved marinade. Let stand for 15 minutes before slicing.