marinated pork tenderloin

i put together an interesting marinade this morning for tonights pork tenderloin. i zested and juiced one orange, minced two heads of garlic and a large knob of ginger, rough cut one cup of italian parsley, a third of a cup of rosemary and half a cup of oregano. to this mixture i added two cups of orange juice, one cup each of white wine, sherry and olive oil. i added a quarter cup of cracked black pepper and a tablespoon of kosher salt. after trimming the tenderloins i cut each one into six diagonally and then added the marinade, mixing to coat all the pieces. when i return to the kitchen later this afternoon i'll lay the pieces on a greased baking sheet and roast in a high oven till done. probably thirty to forty minutes. i'll post the results later.
later... the pork tastes good but there is not enough colour on them. next time i will leave the tenderloins whole, sear them and finish them off in the oven. then slice them just before service. i also served rice pilaf, sauteed red and green cabbage with leek, peas and crimini shrooms and curry black eyed peas. we are also having leftover coleslaw, caesar salad and a green salad. for dessert we are having banana crumb cake. it is great to be feeding the campers again.