Ingredients
2 tablespoons canola oil1-1/2 teaspoons lemon juice1-1/2 teaspoons grated lemon zest3 garlic cloves, minced1-1/2 teaspoons dried oregano1/4 teaspoon salt1/4 teaspoon pepper1 pork tenderloin (3/4 pound)
Preparation
In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.
