Mix the wine, the pressed garlic, the thyme, the mustard, the pepper and the salt. Put it in a marinade bag and add the pork tenderloin. Close it. I always massage it a little bit before I put it in the fridge. Try to do this 24 hours before the party, but usually I remember it 8 hours before. Both are fine.
Put the pork tenderloins on the bbq and rotate them every now and then until they’re done. Enjoy.