Pat the meat dry and then trim the silver skin from each pork tenderloin by using a small, sharp knife. Pierce directly below the silver skin with the blade facing the smaller end. Carefully slice through to the end of the silver, but don't cut too deep into the meat. Then, use your non-dominant hand to hold the end you just cut. Turn the blade and slice the other direction, pulling up on the knife to cut as little of the meat as possible. Repeat until all of the silver skin has been removed.

Place the pork tenderloin in a plastic bag or glass dish and pour 1 cup of the marinade over it (reserve 1/2 cup to drizzle over the cooked meat). Cover and refrigerate for at least 30 minutes, but the longer the better (up to overnight).

Heat your grill (or broiler) to medium high heat. Place the tenderloins on the preheated grill (or on a broiler pan) and cook on each side for 4-5 minutes for a total of 16-20 minutes or until the pork registers at least 145º F with an instant thermometer. Remove from the grill and let the pork rest, loosely covered, for 5 minutes before slicing and serving.

While the pork is resting, pour the reserved marinade into a small sauce pan and bring to a boil over high heat, then reduce the heat to low and simmer for a few minutes.