Citrus-Glazed Grilled Pork Tenderloin with Mojo Verde

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Grilled pork tenderloin brushed with a tangy citrus glaze and served with a vibrant mojo verde sauce rich in fresh herbs. This Caribbean-inspired pork recipe, ready in about 50 minutes, pairs pork tenderloin, olive oil, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 4 Caribbean cuisine 280 cal/serving

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Ingredients

1 lb pork tenderloin
2 tbsp olive oil
1/3 cup orange juice
2 tbsp lime juice
1 tbsp honey
3 garlic cloves
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1 jalapeño, seeded
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 1/3 cup orange juice, 2 tbsp lime juice, 1 tbsp honey, and 1 minced garlic clove to create the citrus glaze.
Step 2: Season 1 lb pork tenderloin with 1 tsp salt and 1/2 tsp black pepper. Brush half the citrus glaze over the pork and let marinate at room temperature for 20 minutes.
Step 3: Meanwhile, prepare mojo verde by blending 1/2 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 2 minced garlic cloves, 1 seeded jalapeño, 2 tbsp olive oil, and a pinch of salt until smooth.
Step 4: Preheat grill to medium-high heat (about 400°F). Grill the pork tenderloin for 15-18 minutes, turning and brushing with remaining citrus glaze every 5 minutes, until internal temperature reaches 145°F.
Step 5: Remove pork from grill and let rest for 5 minutes before slicing. Serve with a generous drizzle of mojo verde.