Grilled Citrus-Glazed Pork Tenderloin with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Juicy pork tenderloin brushed with a tangy citrus glaze, grilled to perfection, and served alongside a fresh charred pineapple salsa for a tropical flair. This Caribbean-inspired pork recipe (gluten free), ready in about 45 minutes, pairs pork tenderloin, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1.5 pounds pork tenderloin
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tbsp honey
• 2 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh pineapple chunks
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 small, seeded and minced jalapeño
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tablespoons honey, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the citrus glaze.
2. Step 2: Place 1.5 pounds pork tenderloin in a shallow dish and brush generously with half of the citrus glaze. Let marinate at room temperature for 20 minutes.
3. Step 3: Preheat grill to medium-high heat. Grill the pork tenderloin for 12-15 minutes, turning occasionally and brushing with remaining glaze, until internal temperature reaches 145°F. Remove from grill and let rest for 5 minutes.
4. Step 4: While the pork rests, toss 2 cups fresh pineapple chunks with 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 1 minced jalapeño (seeded), 1/4 cup chopped fresh cilantro, and 2 tablespoons olive oil. Grill pineapple chunks over direct heat for 2-3 minutes per side until charred and fragrant, then combine with the other salsa ingredients.
5. Step 5: Slice the rested pork tenderloin and serve topped with the charred pineapple salsa.