Combine all marinade ingredients (vinegar through pepper) in a large liquid measuring cup or bowl.

Place pork tenderloins in a large Ziploc freezer bag or medium container. Pour half of the marinade onto the pork, seal, and turn to coat. Reserve the remaining marinade in the fridge, covered.

Marinate pork for at least 1 hour or up to 12 hours.

Turn the oven to 400 degrees F. Place an oven-safe skillet or pan on the stovetop over medium-high heat and spray with non-stick cooking oil spray.

Meanwhile, add the remaining marinade to a small pot and cook over medium heat on the stovetop, until slightly thickened. (*This step is optional but a great accompaniment to the finished pork)

When the pan is hot, add pork and sear on all sides (about 1-2 minutes per side). Finish in the oven at 400 degrees F for 15 minutes, or until pork reaches an internal temperature of 140-145 degrees F. For best results, use a meat thermometer to check the internal temperature of the pork.

Remove from the oven, and let pork rest for 10 minutes before slicing it. Serve with thickened glaze if desired.

Heat grill to medium-high heat, about 400 degrees F.

Add the marinated pork to the grill and cook for about 15-20 minutes, turning at least once, until an internal temperature of at least 140-145 degrees F is reached.

Let rest for 10 minutes before slicing and serving.