Grilled Pork Tenderloin: A Citrus Marinated Pork Tenderloin with Chimichurri Sauce
If you’re looking for a flavor-packed grilled pork tenderloin recipe, this Citrus Marinated Pork Tenderloin with Chimichurri is a must-try! The bright, tangy marinade infuses the pork with incredible citrus flavors, while the fresh and zesty chimichurri sauce adds the perfect finishing touch. This dish is perfect for backyard barbecues, weeknight dinners, or special gatherings. It is seriously one of the most incredible pork dishes I have ever made.
Pair it with Easy Rice Pilaf and Tossed Green Salad for a complete meal.
How to Make Grilled Pork Tenderloin
Pork Tenderloin & Marinade:
- 2–3 lbs pork tenderloin
- ⅓ cup fresh lime juice
- 1 ¼ cup orange juice
- 1 tbsp minced garlic
- 2 tbsp green onion, chopped
- 1 tsp crushed red pepper flakes
Dry Rub:
- 1 tbsp Summer Shandy Traeger Rub or any citrus-forward BBQ rub of choice
Chimichurri Sauce:
- ½–1 tsp chili pepper flakes
- ½ cup olive oil
- ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 1 ½ tbsp minced garlic
- ¼ cup red onion, finely diced
- Salt and pepper to taste
How to Make Citrus Marinated Pork Tenderloin with Chimichurri
1. Marinate the Pork Tenderloin
In a bowl, whisk together lime juice, orange juice, minced garlic, green onion, and red pepper flakes. Place the pork tenderloin in a resealable bag or shallow dish, pour the marinade over the pork, and refrigerate for at least 2 hours (or up to 8 hours for deeper flavor).
2. Preheat the Grill
Preheat your grill to 400°F for direct grilling. While the grill heats up, remove the pork from the marinade and pat it dry. Rub the tenderloin evenly with the citrus BBQ rub.
3. Grill the Pork
Place the pork tenderloin on the grill and cook for about 14 minutes, turning occasionally, until the internal temperature reaches 145°F.
4. Rest and Slice
Remove the pork from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy.
5. Make the Chimichurri
While the pork is resting, combine olive oil, parsley, cilantro, minced garlic, red onion, chili flakes, salt, and pepper in a bowl. Stir well and let sit for a few minutes to allow the flavors to meld.
6. Serve
Slice the pork and drizzle generously with chimichurri sauce before serving. Enjoy!
Tips & Tricks for the Best Grilled Pork Tenderloin
- Marinate Longer for More Flavor: If time allows, marinate for up to 8 hours for a deeper citrus infusion.
- Use a Meat Thermometer: Pork tenderloin is best when cooked to 145°F, ensuring a juicy and tender result.
- Let it Rest: Allowing the pork to rest for 10 minutes keeps it from drying out when sliced.
- Don’t Overcook: Pork tenderloin is lean, so cooking beyond 145°F can make it dry.
- Grill Marks for Presentation: Sear on high heat for the first few minutes to get beautiful grill marks before lowering the heat.
Serving Suggestions
This grilled pork tenderloin pairs well with:
- Grilled vegetables (zucchini, bell peppers, asparagus)
- Garlic mashed potatoes
- Rice pilaf or quinoa
- Fresh avocado salad or garden salad
- Warm tortillas for a Latin-inspired dish
Substitutions
- No pork tenderloin? Use pork loin but adjust cooking time as it’s a thicker cut.
- No fresh citrus? Substitute with bottled lime and orange juice, though fresh is best.
- No grill? Roast in the oven at 400°F for 20–25 minutes until it reaches 145°F.
- Different herbs? Swap parsley or cilantro with basil for a unique twist on chimichurri.
Storage & Reheating
Storing Leftovers
- Refrigerate: Store sliced pork in an airtight container for up to 4 days.
- Freeze: Wrap tightly and store in a freezer-safe bag for up to 3 months.
Reheating
- Oven: Warm at 300°F for 10–12 minutes, covered with foil.
- Microwave: Heat in 30-second intervals with a splash of broth or juice.
- Skillet: Sear on medium heat with a little oil for a quick reheat.
This Citrus Marinated Pork Tenderloin with Chimichurri is sure to be a hit at any gathering! Fire up the grill and enjoy a flavorful, juicy, and easy-to-make dish that will have everyone asking for seconds.
Other Great Recipes on the Grill
- Grilled Salmon
- Grilled Skirt Steak
- Grilled Chicken Thighs
- Grilled Fish Tacos
- Grilled Pork Power Bowls
Mojo Pork Tenderloin
Ingredients
Pork Tenderloin & Marinade:
- 2-3 pounds pork tenderloin
- ⅓ cup fresh lime juice
- 1 ¼ cup orange juice
- 1 Tablespoon minced garlic
- 2 Tablespoon green onion chopped
- 1 teaspoon crushed red pepper flakes
Dry Rub:
- 1 tbsp mojo dry rub Summer Shandy Traeger Rub or any citrus-forward BBQ rub of choice
Chimichurri Sauce:
- ½-1 teaspoon chili pepper flakes
- ½ cup olive oil
- ½ cup fresh parsley chopped
- ½ cup fresh cilantro chopped
- 1 ½ Tablespoon minced garlic
- ¼ cup red onion finely diced
- Salt and pepper to taste
Instructions
Marinate the Pork Tenderloin
- In a bowl, whisk together lime juice, orange juice, minced garlic, green onion, and red pepper flakes. Place the pork tenderloin in a resealable bag or shallow dish, pour the marinade over the pork, and refrigerate for at least 2 hours (or up to 8 hours for deeper flavor).
Preheat the Grill
- Preheat your grill to 400°F for direct grilling. While the grill heats up, remove the pork from the marinade and pat it dry. Rub the tenderloin evenly with the citrus BBQ rub.
Grill the Pork
- Place the pork tenderloin on the grill and cook for about 14 minutes, turning occasionally, until the internal temperature reaches 145°F.
Rest and Slice
- Remove the pork from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy.
Make the Chimichurri
- While the pork is resting, combine olive oil, parsley, cilantro, minced garlic, red onion, chili flakes, salt, and pepper in a bowl. Stir well and let sit for a few minutes to allow the flavors to meld.
Serve
- Slice the pork and drizzle generously with chimichurri sauce before serving. Enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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