I found this recipe in the latest Paula Deen magazine and we tried it last night and it is very good. Now I wish I would have taken a picture of it. There are only two of us so I only did a small center piece of a tenderloin.
In a medium bowl, whisk together vinegar and next 3 ingredients. Place tenderloin in a large heavy-duty resealable plastic bag, and add vinegar mixture. Seal bag, turning to coat tenderloin, and chill for at least 4 or up to 8 hours.
Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350 to 400) Remove tenderloin from marinade, discarding marinade.
Grill tenderloin, covered with the grill lid, for 10 minutes per side or until a meat thermometer inserted into the thickest portion registers 145 degrees. Let tenderloin stand for 10 minutes before slicing.
I only did a small center portion of a tenderloin so it took about 20 minutes for ours to grill. The outside formed a nice crust and the inside was moist and very tender. Very good.