Prep Time: 4 hours, 10 minutes
Cook Time: 20 minutes
Total Time: 4 hours, 30 minutes
- 1 1lb pork tenderloin
- Juice and zest of one small/medium lemon
- Juice and zest of one lime
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 1/8 tsp kosher salt
With a sharp knife, remove fat and silver skin from tenderloin.
Whisk lemon juice, lime juice, lemon zest, lime zest, oil, garlic and oregano together in a small bowl. Add salt and pepper.
Place pork tenderloin in a gallon-size zip-topped bag. Add lemon-lime mixture, Close bag, pressing out any air before sealing. Press the pork tenderloin in to the lemon-lime mixture after the bag is sealed, ensuring the marinade reaches all sides.
Place bag in refrigerator for four hours. More time (say, overnight), or less, is fine.
When ready to grill, remove pork tenderloin from the refrigerator. Preheat contact grill to medium high or regular grill to indirect medium heat.
Grill tenderloin for about 8-10 minutes on the contact grill, and 16-20 minutes on a regular grill (turning the tenderloin on the regular grill about half way through; turning is not necessary with the contact grill).
The pork is cooked once the temperature reaches 145 - 150 degrees Fahrenheit using an internal thermometer.
Allow pork to rest for 5-10 minutes before slicing.
Per Serving: Calories 168, Calories from Fat 65, total Fat 7.3g (sat 1.8g), Cholesterol 72mg, Sodium 131mg, Carbohydrate 2g, Fiber 0.3g, Protein 23.8g