Citrus Herb Grilled Pork Tenderloin

Why This Citrus Herb Grilled Pork Tenderloin Works

During the long rest in the marinade, the orange and lime juice slowly work on the outside of the pork. The acid in the citrus loosens up the surface of the meat so the salt, garlic, rosemary, and thyme can sink in a bit instead of just sitting on top. At the same time, the olive oil coats the pork, so it doesn’t dry out as fast once it hits the hot grill.

As the pork grills, the outside starts to brown and firm up, which creates a thin crust that holds the juices inside. Turning the tenderloin every few minutes keeps one side from drying out and lets it cook more evenly from edge to center. By the time the middle reaches 145°F, the inside is still moist and slightly pink, not tough. After it comes off the grill, those hot juices settle back into the meat instead of running out on the cutting board, so the slices stay tender and juicy.

Mistakes To Avoid

Letting the pork overcook on the grill is the fastest way to ruin this recipe. Once it goes much past 145°F, the lean meat tightens up and squeezes out its juices. The slices then turn out dry and a bit tough instead of tender and slightly pink in the center.

Starting with a blazing hot grill can cause trouble too. The outside of the tenderloin can char and form a hard crust while the inside is still undercooked. This often leads to leaving it on longer to “fix” the center, which just dries the whole thing out.

Skipping the step of patting the pork dry after the marinade often leads to steaming instead of grilling. Excess liquid on the surface keeps the meat from browning properly and can cause flare-ups from dripping oil, so the outside ends up patchy and sometimes burnt in spots.

Pulling the pork off the grill and slicing right away is another common issue. Cutting too soon lets the hot juices run straight onto the cutting board, leaving the meat noticeably drier and less tender.