Ingredients:

  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp honey
  • 3 cloves minced garlic
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 lbs pork tenderloin

Instructions:

  1. Whisk together the olive oil, apple cider vinegar, honey, minced garlic, salt, pepper, and dried oregano in a small bowl or Ziploc bag.
  2. Pat the pork tenderloins dry with paper towels, place them in the marinade, and massage the mixture into the meat.
  3. Seal the bag, removing excess air, and refrigerate for at least 2 hours (up to 12 hours).
  4. Preheat the grill to medium-high. Create a two-zone setup by leaving one side on high heat and the other side off (or pushing coals to one side).
  5. Brush the grill grates with oil to prevent sticking.
  6. Place the pork over the high-heat zone and grill for 2-3 minutes per side until a mahogany-colored char develops.
  7. Move the pork to the cool indirect zone, close the lid, and cook for 10-15 minutes until the internal temperature reaches 140°F (60°C).
  8. Transfer the meat to a plate, tent loosely with foil, and let rest for 10 minutes until the internal temperature reaches 145°F (63°C).