- 3 lb organic pork tenderloin
- 2 tbsp lemon juice
- 1 1/2 tbsp oregano
- 3 cloves garlic, minced
- Salt, to taste
- 1 tbsp olive oil
Trim the silverskin (the white “skin” on the tender loin). It’s tough and chewy so just cut it off.
Place all ingredients in a ziploc bag or bowl and let marinate for at least an hour. I usually do this in the morning (or when I put the pork in the freezer!).
Heat grill on high until hot, then turn down to medium low and put tenderloin directly over the flame. Flip the tenderloin a 1/4 turn every 2 minutes for 10-12 minutes.
Place tenderloin on a cutting board or plate and cover, letting it rest for ten minutes.