In a mixing bowl, combine 1/4 cup soy sauce, 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 3 cloves minced garlic, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon dried thyme to prepare the marinade.

Whisk the marinade ingredients until smooth and the honey is fully dissolved, about 1 minute.

Place 2 pounds pork tenderloin in a zip-top bag or shallow dish and pour the marinade over it, ensuring the meat is evenly coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate.

Preheat your grill to medium-high heat or preheat the oven to 400°F (200°C) for roasting.

Remove the pork tenderloin from the marinade, letting excess liquid drip off to prevent flare-ups and ensure a good sear.

Grill the pork tenderloin for 20-25 minutes, turning occasionally, or bake in the preheated oven for 20 minutes, until the internal temperature reaches 145°F (63°C) on a meat thermometer.

Remove the pork from the heat and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.