In a bowl, combine marinade ingredients and pour into a sealable bag.
Make small incisions in pork tenderloins and place inside bag filled with marinade.
Chill 4 to 24 hours to marinate.
Drain and pat dry pork tenderloins, reserving marinade.
Preheat barbecue grill on medium-high.
Oil hot grill rack and grill tenderloins 15 to 20 minutes, or until internal temperature reaches 71°C (160°F) on meat thermometer. Turn frequently to prevent caramelization.
Transfer cooked tenderloins to a cutting board and cover loosely with aluminum foil.
Let rest 8 to 10 minutes.
Sauce (suggested side)
Strain reserved marinade and pour into a pot.
Bring to a boil and simmer 5 minutes.
Meanwhile, combine 30 mL (2 Tbsp) butter and 15 mL (1 Tbsp) flour, then incorporate to marinade.
