Of course, I agreed to the wine. I only had to put the tenderloin in the marinade. Put two tenderloins each in 1 gallon zip-loc freezer bags. Divide the marinade evenly between the two. Place in a tray in the refrigerator in case it leaks. I recommend that you marinate the tenderloin no longer than 1 hour and you remove it from the refrigerator 1/2 hour before putting it on the grill. So, if you know you will be grilling at 8:30, put the meat in the marinade at 7:30. I pulled the trigger too early on marinating the tenderloins. Live and learn.
We also had plenty of time to stage and photograph the food, set up Pandora for the music, double check all of our candles and open up the wine and set up the bar before the guests arrived