Step 1: Prepare the Pork Tenderloin. Pat the pork tenderloins dry with paper towels. Trim any silver skin or excess fat. Cut each tenderloin into 2-3 pieces of roughly equal thickness (about 4-5 inches long).
Step 2: Whisk Together the Marinade. In a large bowl or a resealable plastic bag, whisk together the soy sauce, olive oil, lime juice, apple cider vinegar, honey (or maple syrup), minced garlic, grated fresh ginger, smoked paprika, chopped fresh rosemary, and fresh thyme. Add black pepper.
Step 3: Marinate the Pork. Add the prepared pork tenderloin pieces to the marinade, ensuring they are fully coated. Cover the bowl or seal the bag, squeezing out excess air. Refrigerate for at least 2 hours, or preferably 4-6 hours, for maximum flavor. Do not marinate longer than 12 hours.
Step 4: Preheat the Grill. About 20 minutes before cooking, preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush.
Step 5: Grill the Pork Tenderloin. Remove the pork from the marinade (discard marinade). Lightly oil the clean grill grates. Place the pork tenderloin pieces directly over medium-high heat. Sear for 2-3 minutes per side, rotating frequently to get an even char on all surfaces. Move the pork to a cooler, indirect heat zone if available. Close the lid and continue to cook for another 10-15 minutes, or until an internal temperature of 145°F (63°C) is reached in the thickest part of the meat using an instant-read thermometer.
Step 6: Rest and Serve. Remove the pork from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute. Slice the tenderloin into ½-inch thick medallions against the grain and serve immediately.