Caribbean Pork Tenderloin

Quick, easy weeknight meal that brings me back to my honeymoon in Jamaica.

•  2 pork tenderloins
• Zest and juice of 2 oranges
• Zest and juice of 1 lime or lemon
• Zest and juice of 1 pink grapefruit
• 1 Tbsp olive oil
• 3 Tbsp greek oregano (fresh), roughly chopped
• Rice with beans, for serving
• Coleslaw, for serving

1. Put tenderloins in Ziploc baggie and pour next 5 ingredients on top
2. Squish bag around and let marinate overnight in fridge
3. Grill pork approximately 9-12 minute or until just done (do not overcook, a small amount of pink in the center is pefect)
4. Let pork rest 10 minutes, then slice and serve with rice and coleslaw