Directions:
- If desired, the tenderloin can be trimmed of excess fat, then placed in food storage bag that can be sealed (and preferably not leak). Pour in about equal amounts of soy and olive oil, trying to cover the tenderloin. It doesn't take much in a storage bag.
- Sprinkle in the five spices, oregano, basil, parsley, rosemary and thyme, in whatever amounts suit your tastes. I don't measure them so this isn't an exact process. I use a little more oregano and less of the rosemary and thyme, probably only a couple of pinches of the last two. I use fresh spices if I have them, dried, if not.
- Press the air out of the bag and seal it. Knead it a little to help mix the spices with the liquids.
- Marinate for at least an hour, longer if you want a bit more of the soy taste to come through. Turn the bag about half way through the marinating.
- grill for 20 to 25 minutes turning frequently. Adjust grilling time to suit your desired doneness and the thickness of your tenderloin. I cook mine on high for at least the first half of the cooking time and then adjust the heat if the outside of the tenderloin starts to get a little too brown.
- Recipes are only a starting point. Adjust to suit your taste.
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