Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 2 lbs pork tenderloins

Instructions:

  1. Pat the pork tenderloins dry with paper towels.
  2. In a bowl or bag, combine olive oil, apple cider vinegar, honey, minced garlic, salt, and pepper. Coat the meat thoroughly and let sit at room temperature for 15–20 minutes.
  3. Whisk together dried thyme, smoked paprika, and onion powder, then lightly dust the mixture over the marinated pork.
  4. Preheat the grill to medium-high heat (approximately 400°F/200°C).
  5. Place tenderloins on the grate and sear for 3–5 minutes per side, rotating every few minutes until a deep mahogany crust forms.
  6. Use a meat thermometer to remove the pork from the grill exactly when the internal temperature hits 140°F (60°C).
  7. Transfer to a plate and tent loosely with foil; let the meat rest for 10 minutes to reach a final temperature of 145°F (63°C).