Servings: 2 to 3

1 small Pork Tenderloin - about 1 lb. 1 small Pork Tenderloin - about 1 lb.
Marinade: subheading: Marinade:
3 T. Orange juice (from about half of an orange) 3 T. Orange juice (from about half of an orange)
3 T. Extra Virgin Olive Oil 3 T. Extra Virgin Olive Oil
2 T. dried Parsley 2 T. dried Parsley
3 t. minced Garlic 3 t. minced Garlic
1 t. dried Thyme 1 t. dried Thyme
1 t. Pepper 1 t. Pepper
½ t. Sea Salt ½ t. Sea Salt

Trim the sliver skin off of the Tenderloin and place it into a zip lock bag or a glass bowl.
In a small bowl, combine the marinade ingredients whisk together.
Pour the marinade over the Tenderloin, making sure all of it's surface is covered. Refrigerate for at least 4 hours and up to 8.
Grill over medium heat until it reaches an internal temperature of 145 degrees, about 12 to 18 minutes.
Remove from grill and let rest on cutting board for 5 to 10 minutes. Slice into ½" slices and serve.