Combine all ingredients (except meat) into the zip lock bag. Close and shake till well mixed. Add pork tenderloins and refrigerate for 8 hours or longer.

Grill on low heat turning frequently until fully cooked to at least 140° degrees. Basting with leftover marinade every time you turn it.

Let stand for 5 to 10 minutes so the meat will keep its juices. Slice into 1/2 inch slices and serve.