Margarita Pork Tenderloin

• 1 1/2 pounds pork tenderloin
• 1/2 cup bottled red wine vinaigrette
• 1/4 cup fresh lime juice (about 1 lime)
• 1/4 cup tequila
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 3 limes, halved
• 3 lemons, halved
• 1 tablespoon olive oil

1. Remove silver skin, leaving a thin layer of fat covering the tenderloin. Whisk together first 3 ingredients. Add pork, turning to coat. Refrigerate up to 4 hours, turning occasionally.
2. Prepare grill for medium-high direct heat. Remove pork from marinade, discarding marinade. Let pork stand at room temperature 30 minutes. Pat dry with paper towels. Brush pork with olive oil and sprinkle with salt and pepper.
3. Grill covered, 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155u0b0F. Remove and let stand 10 minutes before slicing.

pork tenderloin, red wine vinaigrette, lime juice, tequila, olive oil, kosher salt, freshly cracked black pepper, lemons, olive oil

Taken from food52.com/recipes/36215-margarita-pork-tenderloin (may not work)