Grilled Citrus-Honey Glazed Pork Tenderloin

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

Pork tenderloin marinated in a zesty citrus and honey glaze then grilled to juicy perfection, served with a light herb garnish. This American-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, orange juice, lemon 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: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1.5 lbs pork tenderloin
1/3 cup fresh squeezed orange juice
2 tbsp fresh squeezed lemon juice
3 tbsp honey
3 minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme leaves
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: In a bowl, whisk together 1/3 cup fresh orange juice, 2 tbsp fresh lemon juice, 3 tbsp honey, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves to create the marinade.
Step 2: Place 1.5 lbs pork tenderloin into a resealable plastic bag and pour the marinade over it, sealing the bag and massaging to coat evenly. Refrigerate for at least 1 hour or up to 4 hours.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove pork from marinade, reserving marinade.
Step 4: Grill the pork tenderloin for 15-18 minutes, turning every 5 minutes and brushing with reserved marinade, until internal temperature reaches 145°F and juices run clear.
Step 5: Remove from grill and let rest for 5 minutes before slicing. Garnish with 2 tbsp chopped fresh parsley and serve warm.