Add all of the ingredients for the marinade to a blender and blend until combined. Transfer the pork tenderloin and marinade to a sealable bag, seal, and refrigerate at least 1 hour, up to 12 hours.

When you’re ready to grill, bring the marinated pork tenderloin out of the refrigerator and allow it to come to room temperature (ideally for 1 hour). This ensures the pork cooks evenly on the grill. If you don’t have time to do this step, no worries - the tenderloin will still taste great!

If using a gas grill, preheat the grill to medium-low (about 350 to 375 degrees F). If using a charcoal grill, light the coals and allow them to heat until they begin turning white and have embers. Spread the coals over the bottom of the grill, insert the grill rack and then cover in order to preheat the grill.

Place the pork tenderloin on the hottest part of the grill. Replace the cover, and cook for 1 to 2 minutes or until grill marks appear. Flip the tenderloin, and continue cooking, covered, 1 to 2 minutes. 

Repeat this process several times (pork tenderloin typically takes about 15 to 20 minutes to grill), replacing the cover between flips, until the meat is cooked through and reaches 145 degrees F. 

Note: If any flare-ups occur during the grilling process, or if the meat is cooking too quickly, you can move it to the back of the grill (or to the side if using a charcoal grill) so that it cooks slower.

Once the tenderloin is fully cooked, immediately remove it from the grill and transfer it to a plate or cutting board. Allow it to rest for 10 to 15 minutes before slicing and serving.

After the meat has finished resting, use a sharp knife to cut the tenderloin into rounds, about 1/2 -inch thick each.

Serve with your choice of side dishes.