2 1/2 lbs. pork tenderloin (mine was in two pieces)
1/3 cup soy sauce
4 cloves garlic, minced
3 Tbsp. olive oil
2 tsp. dried oregano
2 tsp. brown sugar
2 tsp. sriracha hot sauce (found in the Asian aisle)
Whisk together soy, garlic, olive oil, oregano, sugar, and sriracha. Pour marinade into a large ziploc bag. Add pork tenderloin. Squish out all the air and seal bag. Place bag in a dish and marinate in the refrigerator for 8 hours, turning occasionally. After marinating, heat grill to medium-high heat. Once hot add pork to the grill and cook for 18-20 minutes turning a few times until internal temp reaches a minimum of 145 degrees F. Our tenderloin was in two pieces so if yours is one large piece it will take longer to cook. We like ours a little more done so we cooked it to just over 150 degrees F. Let the pork tenderloin rest for 5-10 minutes before slicing and then serve with your favorite side dishes. Enjoy!