Grecian Pork Tenderloin

from allrecipes.com, submitted by Dave Nash with a few changes

INGREDIENTS:

1 1/2 cups fresh lime juice 3/4 cup olive oil 6 cloves garlic, sliced

2 teaspoons salt 6 tablespoons dried oregano 2 (1 pound) pork tenderloins

DIRECTIONS:

1.	Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2.	Preheat grill for medium heat.
3.	Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness. I used 1/2 c bottled lime juice, a little less than 1/2 cup olive oil, 2 tsp minced garlic, 1 tsp kosher salt, 2 tbsp dried oregano and one 2.5 lb pork tenderloin.  I left the original recipe above though so you could take a look and decide what sounds best to you.  I made my changes based on various reviews on the recipe.  We thought this was very tasty.  Because my cut of meat was larger it took more than twice as long to cook.  I would like trying this in the slow cooker too. Husband rating:  4 stars Boys say:  thumbs up