Ingredients

2 garlic cloves
1 tsp. orange zest
1/3 cup fresh orange juice
1 tsp. lime zest
3 Tbsp. fresh lime juice
3 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh cilantro
2 tsp. dried oregano
1 1/2 tsp. salt
1 tsp. ground cumin
1/2 tsp. black pepper
1 pork tenderloin (1 1/4 to 1 1/2 lb.)
1 lime (cut into 4 wedges)

Directions

Mince garlic. In a glass measuring cup or small bowl, combine garlic, orange zest and juice, lime zest and juice, olive oil, cilantro, oregano, salt, cumin, and pepper. Pour into a large zip-top plastic bag. Add pork tenderloin to bag, seal, and turn meat to coat. Let stand at room temperature 45 minutes to 1 hour, turning often.

Meanwhile, prepare a grill for two-zone medium heat grilling (350° to 450°F). For gas, preheat the grill with all the burners on, then turn off the center burner or one of the side burners. The area with no heat underneath it is for indirect heat. For charcoal, spread lit coals over only two-thirds of fire grate; the area with no coals is for indirect heat. Set the cooking grate in place and let heat 10 minutes.

Remove pork from bag and discard marinade.

Grill pork over direct heat with the lid closed until grill marks appear on underside, 2-3 minutes. Turn pork over and cook with lid closed until grill marks appear on second side, about 2 minutes. Transfer pork to indirect heat area.

Cook without turning until your preferred doneness, 10-12 more minutes for rosy (135°F, which will rise to about 145°F after resting). Transfer pork to a cutting board and let it rest about 5 minutes.

Cut pork into 1/2 inch slices and serve with lime wedges.