Adapted from "The BARBECUE BIBLE - Steven Raichlen"

The Ingrediants...

• 1 pork tenderloin
• 1 medium onion finely chopped
• 8 tbsp extra-virgin olive oil
• 4 tbsp red wine vinegar
• 4 tbsp dry white wine
• 3 tbsp parsley flakes
• 2 tbsp paprika
• 1 tsp ground black pepper
• 1 tsp Salt
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp coriander
• 1 tsp hot red pepper flakes
• 1 tsp minced garlic
• 1/4 tsp Spanish saffron

The method...

Combine all the ingrediants (except the tenderloin) in a plastic bag and mix well. Add the pork tenderloin and marinate for 6-9 hours - I started marinating at 8:15am and started cooking at 5:15pm.

I preheated the BGE to 350 degrees - it will cook to an internal temperature of 165 degrees.

Pictures

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