Ingredients
- tablespoons canola or vegetable oil
- /2 teaspoons lemon juice
- /2 teaspoons grated lemon peel
- garlic cloves, minced
- /2 teaspoons dried oregano
- /4 teaspoon salt
- /4 teaspoon pepper
- (3/4 pound) pork tenderloin
Instructions
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Step 1
Start by combining the oil, lemon juice, lemon peel, minced garlic, oregano, salt, and pepper in a resealable plastic bag. I like to give the bag a gentle shake to blend everything before adding the pork tenderloin. Seal the bag, turn it a few times to coat the meat evenly, and refrigerate for at least 8 hours or overnight—the longer, the more the flavors meld. When you're ready to cook, drain and discard the marinade. Preheat your grill to medium heat. Place the pork on the grates and cook with the lid closed for 13 to 14 minutes per side. I always rely on a meat thermometer here: it should read 160°F when inserted into the thickest part. Once done, transfer the tenderloin to a cutting board and let it rest for 5 minutes. This step is crucial for keeping the juices locked in. Slice against the grain and serve warm.