Grilled Herbed Pork Tenderloin

From Cooking Light
Serves 8

1/4 C fresh oregano leaves
1/4 C fresh sage leaves
1/4 C fresh orange juice
1/4 C honey
1 T coarsely ground black pepper
2 T grated lemon rind
2 T grapeseed oil
1/4 t salt
6 garlic cloves, peeled
2 (1-pound) pork tenderloins, trimmed
1/4 t salt

Combine first 9 ingredients in blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160F (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.

**Notes from Em**
My grill has been less than reliable lately, so I did this in the oven. Cook on 375 for about 30 minutes.
I didn't bother going to the effort or expense of getting fresh herbs, so I used about 1T of each dried. I'd probably do just a little bit less next time. I also added some extra salt.