Grilled Pork Tenderloin with Mojo Sauce

• 2 juice oranges
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano, crumbled
• 2 (3/4-lb) pork tenderloins

1. Prepare grill for cooking.
2. If using a charcoal grill, open vents on bottom of grill and on lid.
3. Squeeze enough juice from oranges to measure 5 tablespoons.
4. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.
5. Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.
6. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155F, 12 to 14 minutes total.
7. Let pork stand 5 minutes before slicing.
8. Serve pork drizzled with mojo sauce.

oranges, garlic, olive oil, oregano, pork tenderloins

Taken from www.epicurious.com/recipes/food/views/grilled-pork-tenderloin-with-mojo-sauce-106895 (may not work)