Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 lb pork tenderloin, trimmed of silver skin

Instructions:

  1. Whisk the olive oil, lemon juice, honey, garlic, oregano, salt, and pepper in a bowl.
  2. Place the pork tenderloin in a sealable bag and pour the marinade over it, ensuring every inch is coated. Let it sit at room temperature for 30 minutes (or refrigerate for up to 4 hours).
  3. Preheat your grill to medium-high heat. Create a two-zone grilling system with a Searing Zone (direct heat) and a Safety Zone (indirect heat).
  4. Place the tenderloin directly over the Searing Zone. Grill for 2–3 minutes per side until a mahogany-colored crust forms on all sides.
  5. Move the pork to the Safety Zone (indirect heat), close the lid, and cook for another 8–12 minutes until the internal temperature hits 140°F (60°C).
  6. Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 10 minutes before slicing.