Wipe the tenderloins with a damp cloth,Punch the loins with a fork in many places. Place flat in a glass dish and pour over the sauce to half cover. Marinate 4 plus hours or overnight, turning several times,keeping the meat refrigerated.Remove from marinade and pat dry with paper towels.

Place tenderloins over heated charcoal at a high level(6 inches from coals).Cook approximately 20 minutes, turning every 5 minutes, until the meat is just slightly pink. Remove from heat, cover with foil, and let rest for 5 minutes before slicing rather thinly. Serves 8.