Ingredients
Scale
- 2 Pork tenderloins (about 1.25 lbs each)
- 4 cloves of minced garlic
- 1/2 cup of sour orange juice {if you can’t find sour oranges you can use regular oranges and just add a few squeezes of lime}
- Generous sprinkle of sea salt and pepper
- 1 tsp of oregano
- 1/4 cup of olive oil
- 3 Tbs Brown Sugar
- 2 Tbs Balsamic Vinegar
Instructions
Mix all the ingredients in a large bag and marinade your tenderloins for at least 2 hours. On a preheated grill place your tenderloins on the direct heat for about 2 minutes per side. Once you get your grill marks move the tenderloins to the indirect heat so they can continue to cook. you want an internal temperature of 145 degrees. Cover your tenderloins in foil to let the meat rest and slice when ready to eat. It’s important to let your meat rest before carving!