Whisk together all the ingredients in a big bowl or baking dish large enough to hold the tenderloins. Thoroughly drench the meat in the marinade, cover and let sit in the fridge for at least 30 minutes. Then preheat your grill. Sear the tenderloins on both sides for a few minutes over the hottest coals, then cover the grill or move to the side. Cook an additional 6-8 minutes on each side, basting with some of the leftover marinade with your brush. Remove the tenderloins to a clean platter, cover with foil and let rest for 10 minutes so all the juices settle. Carve the meat on a slight diagonal in 1 inch thick slices. Roast potatoes or roast fingerlings and fennel will make everyone happy.