Directions

1. In a blender, combine 1/2 cup of the canola oil with cilantro, honey, garlic, 1 chopped jalapeño, 1/2 teaspoon smoked paprika powder, 1/2 teaspoon sweet paprika, 1 teaspoon cumin, 1/2 teaspoon chili powder, and the juice and zest from one lime. Blend on high until smooth. Place the pork tenderloins in a plastic storage bag and pour in the marinade. Toss to coat. Refrigerate for at least one hour, max four hours.
2. Remove from the refrigerator and rest on counter 30 minutes before cooking. Take the pork out of the marinade mix and pat dry with a paper towel. Season the pork generously with the salt and pepper on all sides. Brush with remaining one tablespoon of the canola oil.
3. Preheat the grill to high. Grill the pork until it is nicely charred on all sides, about 8 to 10 minutes. Then, move the pork to an area of indirect heat on the grill and continue grilling until it reaches 145°F on an instant-read thermometer. Remove from the grill and tent loosely with foil. Let the pork rest 10 minutes. Thinly slice for tacos.