Grilled Citrus-Glazed Pork Tenderloin with Herb Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin grilled with a bright citrus glaze and served alongside a vibrant, fresh herb chimichurri for a flavorful Latin American-inspired dish. This latin american-inspired grilling 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 320 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: 25 min Cook: 20 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp honey, and 3 minced garlic cloves until combined and slightly thickened.
  2. Step 2: Place 1.5 lbs pork tenderloin in a shallow dish and pour half of the citrus glaze over it, turning to coat. Let marinate at room temperature for 20 minutes.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Brush grates with oil to prevent sticking.
  4. Step 4: Remove pork from marinade and place on the grill. Grill for 15-18 minutes, turning every 5 minutes and basting with remaining citrus glaze, until an internal temperature of 145°F is reached.
  5. Step 5: Meanwhile, prepare chimichurri by combining 1/4 cup chopped parsley, 1/4 cup chopped cilantro, 3 tbsp olive oil, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Stir well.
  6. Step 6: Let pork rest for 5 minutes after grilling, then slice into medallions and serve topped with the fresh herb chimichurri.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Citrus-Glazed Pork Tenderloin with Herb Chimichurri take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Citrus-Glazed Pork Tenderloin with Herb Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Grilled Citrus-Glazed Pork Tenderloin with Herb Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Citrus-Glazed Pork Tenderloin with Herb Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Citrus-Glazed Pork Tenderloin with Herb Chimichurri?

Latin American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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