In medium bowl combine all marinade ingredients. Stir thoroughly to blend. Use immediately or cover and refrigerate up to 1 month. Makes about 1 cup.

Place tenderloins in a 1-gallon, resealable plastic bag or shallow baking pan. Coat all sides of pork with marinades. Seal bag or cover pan. Refrigerate and marinate 2 to 4 hours. Turn bag or pork occasionally to coat all sides. Remove from refrigerator 30 minutes prior to grilling.

Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium.

Brush the grill grate with vegetable oil. Place pork directly over medium fire.

Cover grill and cook pork for about 6 minutes. Turn and cover again. Cook another 8 to 10 minutes, or until meat is slightly pink in the center, or an instant-read thermometer registers 160 degrees F. when inserted into the tenderloins thickest part. Remove tenderloins, tent with foil and set aside

to rest for 5 minutes.

Cut the pork into 1-inch-thick slices, arrange on a plate and serve immediately.