- 2 tablespoons canola or vegetable oil
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons grated lemon peel
- 3 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (3/4 pound) pork tenderloin
- In a resealable plastic bag, combine the oil, lemon juice, peel, 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 coals for about 13-14 minutes on each side or until juices run clear and a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing.