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Grilled Citrus Pork Tenderloin

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 145 min Total 160 min Method: GRILL Main: pork

Pork tenderloin is lean and cooks fast, so a citrus-garlic marinade adds flavor and the grill adds char. Slice it into medallions and serve with rice or grilled vegetables. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Marinate pork in the refrigerator and throw away the used marinade. Put the cooked pork on a clean plate, not the one that held it raw. Grill to 145°F and rest 3 minutes, and chill leftovers within 2 hours (1 hour if above 90°F).

Allergens: None listed

Equipment

  • grill
  • zip-top bag or shallow dish
  • tongs
  • zester or fine grater
  • instant-read thermometer
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 2 pork tenderloins, about 1 pound each
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 1 orange, for zest
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. 1. Scrub the orange under running water and zest it. Whisk the zest, orange juice, lime juice, garlic, oil, cumin, oregano, salt, and pepper.

  2. 2. Trim the thin silver skin from the pork with a knife. Put the pork in a zip-top bag, add the marinade, and refrigerate 2 hours (up to 8 hours), turning once. The 2-hour marinating time is included in the cook time.

  3. 3. Heat the grill to medium-high, about 400°F to 450°F. Clean and lightly oil the grates.

  4. 4. Lift the pork out, pat it dry, and throw away the used marinade.

  5. 5. Grill 16 to 20 minutes, turning every 4 to 5 minutes, until browned on all sides.

  6. 6. Check the thickest part with an instant-read thermometer — pork must reach 145°F. Move it to a clean plate, tent with foil, and rest at least 3 minutes.

  7. 7. Slice into 1/2-inch medallions and serve.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Grilling pork tenderloin to 145°F and resting it so it stays juicy.

Affordable substitution

Use a boneless pork loin roast cut into 1-inch chops, or thick pork chops, grilled to 145°F.

Optional variation

Grill 2 orange halves cut side down for 2 minutes and squeeze them over the sliced pork.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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