Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tbsp lemon zest, finely grated
  • 6 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 lbs pork tenderloins, trimmed of silver skin
  • 1 tbsp vegetable oil
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey, salt, pepper, and dried oregano until emulsified.
  2. Place the trimmed pork tenderloins in a zip-top bag and pour the marinade over the meat. Seal and massage the bag to ensure total coverage.
  3. Refrigerate the pork in the marinade for at least 2 hours (up to 6 hours).
  4. Preheat the grill to medium-high heat (approximately 400°F/200°C), creating a two-zone fire with one side hot and one side medium/low.
  5. Remove pork from the marinade, pat slightly with paper towels to avoid flare-ups, and lightly coat the grill grates with vegetable oil.
  6. Place tenderloins on the direct heat side and sear for 3-4 minutes per side until a mahogany-colored crust forms.
  7. Move the pork to the indirect heat side, close the lid, and cook for another 10-15 minutes until the internal temperature reaches 145°F.
  8. Remove the pork from the grill and let it rest before slicing. Garnish with fresh parsley and serve with lemon wedges.