Combine the marinade ingredients in a large zip baggie. Add the pork tenderloin and massage to work the marinade into the meat. Refrigerate the pork in the marinade for at least 6 hours.
When ready to grill, take the zip bag out of the refrigerator and let it sit at room temperature for about 30 minutes before grilling. Preheat the grill to medium-high. When ready to grill, oil the grill grate. Remove the pork from the marinade and set it on the grill. Brown on all sides and cook through (firm to the touch), 8 to 12 minutes total, or until the internal temperature in the center reaches 145°F.
Remove the pork from the grill and allow it to rest on a cutting board for 5 minutes before slicing.
Nutritional information was figured assuming that only 1/4 cup of the olive oil will be absorbed by the pork and the rest will be discarded.
To remove the silverskin on the pork: Take a sharp knife and slip the blade under the silverskin to begin cutting. Then you can grab the part you've cut and slide the blade under the rest of the silverskin to cut it off and remove it. Keep the blade close to the surface of the silverskin so you don't cut off any of the meat.