Mustard and Soy Marinated Pork Tenderloin~

dapted from Crème de Colorado

1/2 cup dry white wine

1/4 cup vegetable oil

6 tablespoons Dijon mustard

2 tablespoons soy

2 tablespoons fresh lemon juice

2 tablespoons minced onion

1/2 teaspoon celery

1/2 teaspoon salt

1/2 teapoon freshly ground pepper

3 pork tenderloins, trimmed if necessary.


Mix all marinade ingredients in gallon zip lock bag or Pyrex dish.  Marinate overnight, turning a few times.  Remove from refrigerator about a half hour before grilling.  Grill to desired doneness.