1-Prepare the marinade: whisk together 1/2 cup apple cider vinegar, 1/4 cup olive oil, 1/4 cup honey, 3 tablespoons Dijon mustard, 2 minced garlic cloves, 1 tablespoon kosher salt, 1 teaspoon crushed red pepper flakes, and 1 1/2 teaspoons coarsely ground black pepper in a large bowl.

2-Add the pork to the bag and refrigerate: Pop the 2 1/2 pounds of pork tenderloin into a zip-top bag with this marinade, seal it up, and let it chill in the fridge overnight. Turning it occasionally ensures even flavor, and marinating for about 8 hours or more really amps up the juiciness.

3-Let it come to room temperature before grilling for even cooking

4-Grill the pork: preheat your grill to medium-high heat and get ready to grill the pork for 8 to 10 minutes per side until it hits 150° to 155°F inside.

5-Rest and serve: After grilling, let it rest for 10 minutes to keep those juices locked in, then slice and serve.

6-Alternative cooking method: If you don’t have a grill, roast it in the oven at 425 degrees Fahrenheit until it reaches the same temperature for a tasty alternative.

7-Optional honey mustard sauce: whisk 1/4 cup honey with 3 tablespoons Dijon mustard and drizzle it on top.