BBQ Pork Tenderloin with Lime & Orange Balsamic Marinade and Peach & Jalapeño Salsa

1. To make the marinade, combine olive oil, orange juice, lime juice, dijon, balsamic glaze, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Marinate the pork tenderloin and zucchini in the marinade for at least 3 hours to soak up all that citrusy goodness!
2. Grill the corn and zucchini for 10-15 minutes on low heat, flipping halfway through. Grill the pork on medium low heat until the pork reached 145º internally. Let it rest for 5 minutes before thinly slicing it. Top with the peach & jalepeño salsa before serving.