There are so many luscious-sounding recipes on 'zaar for pork tenderloin marinades that we plan to spend all spring and summer grilling our way through the list. I honestly think, though, that this one can stand up to the best of them! It's from a local community cookbook, and it's way up there on the list of family favorites. You can cut the marinating time to 24 hours, but 48 is better. Just promise me that you won't cook it to death. :) A light char on the outside and pale pink on the inside is perfect. When I'm expecting a bigger crowd than usual and have to buy 2 packages of tenderloin, I stick all 4 pieces of meat in one big ziplock and double the marinade recipe.