In a large baking dish, combine the zest and juice of two large lemons, eight finely chopped garlic cloves, and a mix of your favorite fresh herbs. Add three tablespoons of olive oil, two tablespoons of Dijon mustard, one tablespoon of honey, and season with kosher salt and black pepper to taste. Whisk until well blended.

Place the pork tenderloin in the marinade, ensuring it's coated on all sides. Cover and refrigerate for at least six hours, up to twelve.

Remove the pork tenderloin from the refrigerator about thirty minutes before grilling to bring it to room temperature. Preheat the grill to a high heat setting, aiming for 500-550°F.

Place the marinated pork tenderloin on the grates and sear it for 10-12 minutes, turning every 3-4 minutes until the internal temperature reaches 145°F.

Transfer the pork tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for about three minutes, then slice and serve alongside charred green beans.