Grilled Pork Tenderloin

Place the pork tenderloins in a large resealable plastic bag or shallow baking dish and pour the entire bottle of zesty Italian salad dressing over them, turning to coat all surfaces evenly.

Seal or cover the container and refrigerate, allowing the tenderloins to marinate so the acids and herbs fully penetrate the meat.

Remove the tenderloins from the refrigerator and allow them to rest at room temperature while you prepare the grill, which helps promote even cooking.

Preheat your gas or charcoal grill to medium-high heat, aiming for a temperature of approximately 400°F, and oil the grates lightly to prevent sticking.

Remove the tenderloins from the marinade, allowing excess dressing to drip off, and discard the used marinade.

Place the tenderloins on the preheated grill and sear them over direct heat, turning every 3 to 4 minutes to develop char marks on all sides.

Move the tenderloins to indirect heat if needed to finish cooking, continuing until an instant-read thermometer inserted into the thickest part registers 145°F.

Transfer the cooked tenderloins to a cutting board and tent loosely with aluminum foil, allowing the juices to redistribute throughout the meat.

Slice the tenderloins crosswise on a slight diagonal into medallions approximately half an inch thick and arrange on a serving platter.