A tequila and vinaigrette marinade keeps the pork succulent and gives it a south-of-the-border flavor that's perfect for a hot summer day.
1 cup bottled red wine vinaigrette
1/4 cup tequila
11/2 pounds pork tenderloin, trimmed
2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
3 limes, cut in half
3 lemons, cut in half
1 tablespoon olive oil
Whisk together vinaigrette and tequila; add pork, turning to coat, and refrigerate up to 4 hours.
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.
Grill, covered with grill lid, 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155 degrees. Remove and let stand 10 minutes before slicing.
While pork is resting, place limes and lemons, cut side down, on grill and cook until surface begins to brown.
Cut pork into 2-inch thick slices, and serve with grilled limes and lemons.