Lemon Juice in Marinade

I made a marinated beef tenderloin over the weekend and the marinade consisted of 2 liters Dr. Pepper, soy sauce, garlic, salt, pepper, and 1 1/2 cups lemon juice. This seemed like alot of lemon juice and it did turn the outside of the meat brown like a acid will do, but it turned out great, very tender and flavorful. I've seen alot of marinades with acid but this seemed like alot, does anybody have any insight on why so much lemon with the Dr. Pepper. Just FYI we can do this with whole tenderloins because we can get them locally for 3.99-4.99 per pound.

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