Trim tenderloin of any fat and any silver skin and pat dry with a paper towel.

If your tenderloin has a smaller, thinner end, tuck it underneath itself and tie it with kitchen twine. This ensures the entire tenderloin cooks evenly. You can still grill it if you don’t have twine, the end will just be more done than the rest of the pork tenderloin.

Add all of the marinade ingredients to a large bowl or plastic bag and mix well. Add the pork tenderloins to the bag or bowl and stir or toss to coat. Close or cover with plastic wrap and marinate in the refrigerator for at least one hour, but overnight is ideal.

Wipe down the grill grates and brush them with oil using a paper towel. Preheat the grill to 400°F. It's a good idea to leave one of the burners off for two-zone grilling if needed. With 1-2 burners set to medium-high, the overall grill temperature should read 400°F. On a charcoal grill, move all the coals to one side.

Remove the tenderloin from the marinade and shake off any excess liquid. Extra oil from the liquid may cause flare-ups on the grill.

Place tenderloin on the hot grill over direct heat and close the lid. Grill on all four sides for 2-3 minutes, 8-12 minutes total, or until the internal temperature reaches 145 degrees f, or 2-3 degrees below. Insert an instant-read thermometer into the thickest part of the tenderloin for best results. If the outside of the tenderloin is becoming too charred before the inside is done, transfer the tenderloin to the indirect heat side of the grill and close the lid. Continue cooking until the internal temperature reaches 145.

Remove the tenderloin to a clean cutting board or serving tray and gently tent it with foil. Rest for 5-10 minutes before slicing and serving.