1. Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.
2. Stir together chopped parsley and next 7 ingredients until blended. Pour mixture in a large, shallow dish or zip-top plastic freezer bag; add pork, cover or seal, and chill at least 2 hours or up to 8 hours, turning occasionally. Remove pork, discarding marinade.
3. Preheat pan to (medium-high). Sear tenderloin, covered with lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150°to 155°. Remove tenderloin from grill and let stand 10 minutes before slicing.
