Grilled Citrus Pork Tenderloin
For the Pork Tenderloin
- 1 (1-1/4 to 1-1/2 pound) whole pork tenderloin
For the Marinade
- 1/4 cup olive oil
- 1/4 cup orange juice
- 3 tablespoons lime juice
- 3 tablespoons balsamic vinegar
- 1 tablespoon kosher salt
- 1 tablespoon fennel seeds
- 2 teaspoons black pepper
- 1 garlic clove, finely chopped
- 1 teaspoon cumin
- 1 teaspoon Dijon mustard
- 1/4 teaspoon hot pepper flakes
In a large bowl, combine olive oil, orange juice, lime juice, vinegar, salt, fennel seeds, pepper, garlic, cumin, Dijon mustard and hot pepper flakes.
Place tenderloin in a loaf pan or plastic zip top bag. Pour the marinade over the pork. Marinate in the refrigerator for 4 hours.
Preheat grill to 400°F.
Place the pork tenderloin on the grill and close the lid. Cook until the internal temperature reaches 145°F using an instant-read thermometer , about 15 to 20 minutes.
Hot TipRotate the tenderloin every 3 to 4 minutes or so to cook all 4 sides evenly.
Remove from grill and let rest for 10 minutes before serving.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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