Whisk the marinade ingredients together in a resealable freezer bag. Remove ⅓ cup to use as a sauce after cooking. Add pork tenderloins, remove excess air, seal and turn to coat. Marinate 4-12 hours in the refrigerator; refrigerate the sauce separately.

When ready to grill, let pork sit at room temperature for 20 minutes. Heat grill to 400 degrees F when the lid is closed. Clean grates with a wire grill brush and generously grease with a high smoking point oil.

Let marinade drip off of pork (do not rub off), then add the pork to the hot grill and cover. Grill for 3-5 minutes on all 4 sides or until an instant meat thermometer registers 145-degrees F when inserted into the thickest part of the tenderloin.

Transfer pork tenderloins to a cutting board. Let pork rest for 3-5 minutes before slicing. Brush slices with reserved sauce (that never touched the raw pork). Garnish with green onions if desired and season with freshly cracked salt and pepper to taste.

Heat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup and spray with cooking spray.

Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Once the oil is very hot and just smoking, add the two pork tenderloins. You may need to work in batches. Sear each side of the pork until golden, then transfer to the foil lined baking sheet.

Bake at 400 degrees F until pork registers 145 degrees at the thickest part of the tenderloin, 15-20 minutes depending on thickness.

Transfer pork tenderloins to a cutting board. Let pork rest for 3-5 minutes before slicing. Brush slices with reserved sauce (that never touched the raw pork). Garnish with green onions if desired and season with freshly cracked salt and pepper to taste.