This Citrus Herb Grilled Pork Tenderloin brings a bright and fresh twist to your grilling lineup. With a zesty marinade that elevates the tender pork, it's perfect for any season, adding a lively touch to your dinner table.
The star of the show is the pork tenderloin, which is lean and cooks quickly, making it ideal for grilling. Fresh orange juice and lime juice work together to tenderize the meat while adding a sweet-tart tang. Olive oil helps to coat the meat, ensuring the marinade adheres well. Garlic adds depth and aromatic richness. The combination of fresh rosemary and thyme introduces an earthy, herbaceous quality that complements the citrus perfectly. A bit of salt and black pepper rounds out the flavors, enhancing the natural taste of the pork.
This dish pairs beautifully with a light, crisp salad — think arugula with a simple lemon vinaigrette. Grilled vegetables, like asparagus or bell peppers, make for a colorful and complementary side. For a heartier meal, consider serving alongside some herb-infused couscous or a creamy potato salad.
Start by whisking together the orange juice, lime juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper in a medium bowl. This will be your marinade, and it's where all the magic begins. Once blended, pour this flavorful liquid into a resealable plastic bag. Add the pork tenderloin, ensuring it's well-coated. Seal the bag, giving it a little shake to distribute the marinade evenly. Pop it in the fridge for at least 2 hours — or overnight if you have the time. The longer, the better, as this lets the flavors really sink in.
When you're ready to cook, preheat your grill to medium-high heat. While it's warming up, remove the pork from the marinade. Give it a gentle pat dry with paper towels — this helps achieve a nice sear. Discard the marinade; it has done its job. Place the pork on the grill, letting it cook for about 15-20 minutes. Turn it occasionally to get an even cook, aiming for an internal temperature of 145°F (63°C). Once it's done, let it rest for 5 minutes before slicing. This resting time allows the juices to redistribute, keeping the meat moist and tender.
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