Rosemary Pork Tenderloin

2 pork tenderloins
3 TBsp olive oil
1 TBsp white whine vinegar
1 TBsp soy sauce
1 tsp worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1 TBsp chopped fresh rosemary

Combine marinade ingredients and pour over pork in a ziploc bag. Marinate several hours or over night in the refridgerator. Grill on the barbeque or broil in the oven, turning often, until internal temp reaches 145 degrees. Let stand 10 minutes, tented loosely with foil, before slicing (temp will rise to 155 degrees while standing). Slice and serve.