Aunt Amy's Delicious Pork Tenderloin

*This really is DELICIOUS! I will never use another marinade for this!
2 to 3 pork tenderloins
Marinade:
1 1/4 c. vegetable oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 Tbsp. dry mustard
1 Tbsp. pepper
1/2 c. red wine vinegar
1 1/2 Tbsp. parsley
1/3 c. lemon juice
2 cloves garlic, minced

8 oz. sliced fresh mushrooms

Blend the above marinade ingredients in a blender. Pour over tenderloins and marinate for 3 to 4 hours. Grill pork on the barbecue at medium heat for about 20 minutes, turning and basting occasionally. Add mushrooms to remaining marinade and heat. Slice tenderloins and pour marinade over top to serve.
This recipe is from the Ivory Home cook book. It really is so good. You can use the same marinade with pork chops.

Best Baby Back Ribs

3/4 c. Chicken broth
3/4 c. soy sauce
1/2 c. sugar
6 Tbsp. cider vinegar
6 Tbsp. olive oil
3 garlic cloves, minced
2 racks of pork baby back ribs (about 4 1/2 pounds)

Dry rub seasoning:
1/2 c. sugar
1 Tbsp. paprika
1/2 tsp. pepper
1 Tbsp. Salt
1/2 Tbsp. Chili powder
1/4 tsp. garlic powder
Dash of Cayenne pepper

In a large bowl combine the 1st 6 ingredients. Pour 2/3 of the marinade into a 2 gallon resealable plastic bag; add ribs. Seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate the remaining marinade. Add dry rub to the ribs.
Coat grill rack with non-stick cooking spray before starting the grill. Grill ribs covered, over medium, heat for 20 minutes. Turn and grill 20 minutes longer. Baste with reserved marinade. Cook 20 to 40 minutes longer or until meat thermometer reads 160 degrees and pork is tender. Turn and basting occasionally. Yields 4 servings. This recipe is from Taste of Homes magazine.