48-Hour Pork Tenderloin

• 1 (1 1/2 lb) pork tenderloin
• 1/2 cup vegetable oil
• 1/2 cup dry white wine
• 1/4 cup freshly-squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon paprika
• 2 bay leaves

1. Place meat in a large (1-gallon) heavy-duty resealable plastic bag.
2. Measure all remaining ingredients into a jar with a tight-fitting lid.
3. Shake vigorously to combine well; pour marinade over tenderloins.
4. Refrigerate for 24 to 48 hours.
5. Note: If marinating in a glass dish instead of a plastic bag, the liquid probably won't cover the tenderloin entirely, so you will need to turn the meat several times for the flavor to penetrate evenly.
6. When ready to cook, discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center (15- 20 minutes).
7. Allow meat to rest for about 5 minutes before cutting, spooning a small amount of the juice which collects over each slice.

pork tenderloin, vegetable oil, white wine, lemon juice, garlic, salt, fresh ground black pepper, paprika, bay leaves

Taken from www.food.com/recipe/48-hour-pork-tenderloin-88125 (may not work)