• Place ¾ cup lime juice, ⅔ cup olive oil, 6 smashed and sliced garlic, 2 teaspoons salt, and 3 Tablespoons oregano in a large resealable plastic bag. Massage ingredients together a bit to mix.
• Place 2 tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator at least 2 hours and up to 5 hours.
• Preheat a gas grill to medium heat or heat roughly 75 charcoal briquets, leaving some room on ⅓ of the grill for indirect heat. Wait until briquets are white on the outside and glowing inside (about 30 minutes, depending on your grill).
• If cooking in the oven, preheat to 350F degrees, placing rack at the center position.
• Once ready to grill the tenderloins, discard the marinade. Place tenderloins on the grill for 20 to 30 minutes, covered. Check on the tenderloins every 5 to 10 minutes to ensure it doesn't burn (for charcoal grilling especially). Move tenderloins for indirect heat if browning too quickly. I find that once an instant-read thermometer reads 140F degrees.
• Remove the tenderloins and tent under aluminum foil for about 3 minutes. Slice as desired and serve immediately.

For cooking tenderloin in the oven:

• Preheat oven to 350F degrees. Place tenderloins individually in aluminum foil, wrapping loosely. Bake on center rake until internal temperature registers 145F degrees. Remove from oven and enclose foil over tenderloins to rest for 3 minutes. Slice as desired and serve immediately.

If making to serve as a Gyro meal:

• Ingredients for a great Grecian Gyro-type meal-

  -Small flour tortillas, heated or charred

  -Kalamata olives, halved

  -Feta cheese, crumbled

  -Chopped or sliced vegetables like onions, tomatoes, cucumbers, peppers

  -Tzatziki sauce, or other sour cream or Greek yogurt-based condiment (optional)

  -Lemon rice for serving on the side or in the Gyros

  -Thin-sliced fresh mint leaves

  -Lime wedges

  -If you have vegan or vegetarian guests, make some falafel for them and then they can eat right along with the meat eaters and enjoy all the fixings