1/2 cup white wine*
1/4 cup chopped fresh rosemary
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh thyme leaves
2 teaspoons finely chopped fresh garlic
2 pounds pork tenderloin
Combine all ingredients
pork in large resealable plastic food bag; add pork tenderloin. Tightly seal bag; turn bag several times to coat pork well. Place bag into 13x9-inch pan. Refrigerate, turning occasionally, 3 hours or overnight.
Heat gas grill on medium or charcoal grill until coals are ash white.
Remove pork from marinade.
Pour marinade into saucepan; cook over medium-high heat until marinade comes to a boil.
Place pork onto grill. Close lid; grill, turning and basting occasionally with marinade, 40-50 minutes or until internal temperature reaches 145°F.
*Substitute chicken broth.
The longer the pork tenderloin is marinated, the richer the flavor.