Pat pork tenderloin dry with a paper towel.

Mix dry rub ingredients together in a small bowl and then season both pork tenderloins on all sides. Use your hands to rub it in.

Whisk together the marinade ingredients in a separate bowl. Then, pour the marinade into a large Stasher bag or Ziploc. Add dry-rubbed pork tenderloins to the bag and make sure they are completely submerged. Seal the bag and let the pork marinate in the fridge for at least 2 hours or overnight.

When ready to cook, heat grill to 450°F - 500°F.

When the grill is preheated, carefully spray grill grates with a little cooking spray (be careful this will ignite the flames) and sear pork tenderloins over direct heat for 2 minutes per side.

Then, turn ½ the burners to low and move pork tenderloin to the low heat side, leaving the other side burners on high. Your grill should drop down to around 400ºF.

Grill pork tenderloin for around 12 minutes*, flipping halfway through. Use a meat thermometer to check the internal temperature of the pork. It should reach an internal temperature of at least 145ºF.

Remove from the grill and let rest for at least 5 minutes.

Use a sharp knife to slice pork tenderloin and serve it with the grilled carrots.