3 oz Sunora Bacanora Blanco
1/4 cup chopped fresh cilantro
2 tablespoons chopped green chiles
1 1/2 tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon honey
1 teaspoon salt
3/4 teaspoon ground black pepper
2 pork tenderloins
Whisk together the lime juice, Sunora Bacanora, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.