Rosemary Pork Tenderloin

2 pork tenderloins
3 Tbs olive oil
1 Tbs white wine vinegar
1 Tbs soy sauce
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1 tbs chopped fresh rosemary

Combine marinade ingredients and pour over pork in a ziploc bag. Marinate several hours or overnight in refrigerator. Grill on the barbeque or broil in the oven, turning often until internal temperature reaches 145 degrees. let stand 10 minutes, tented loosely with foil, before slicing (temperature will rise to 155 degrees while standing). Slice and serve.
(Posted by Kenzie)