Pat the pork tenderloin dry with paper towels.

In a large resealable bag or shallow dish, combine 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, oregano, and red pepper flakes.

Add the pork and turn to coat. Seal bag or cover dish and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

Toss green beans with remaining 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.

Heat your grill to medium-high (about 400°F/205°C). Oil grates lightly.

Remove pork from marinade and let excess drip off. Place on grill.

Grill pork for 15-18 minutes, turning every 4-5 minutes, until internal temp reaches 145°F (63°C).

Transfer pork to a plate, tent loosely with foil, and let rest for 5-10 minutes before slicing.

While pork rests, place green beans in a grill basket or directly on the grates.

Grill green beans, tossing occasionally, for 6-8 minutes, until bright and nicely charred.

Slice the rested pork tenderloin into medallions.

Arrange on a serving platter with charred green beans. Garnish with extra lemon zest if desired. Enjoy!