Mustard-Herb Grilled Tenderloin

• 2/3 cup olive oil
• 1/2 cup beef broth
• 3 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon sugar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon each dried oregano, summer savory, tarragon and thyme
• 1/8 teaspoon pepper
• 1 beef tenderloin roast (1-1/2 pounds)

1. In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes.
3. Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.

olive oil, beef broth, mustard, red wine vinegar, lemon juice, sugar, garlic, salt, oregano, pepper, tenderloin

Taken from www.tasteofhome.com/recipes/mustard-herb-grilled-tenderloin/ (may not work)