Grilled Citrus-Marinated Pork Tenderloin with Chimichurri

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pork tenderloin marinated in bright citrus and garlic, grilled to juicy perfection and served with a fresh herb chimichurri sauce. This latin american-inspired pork ready in about 25 minutes pairs pork tenderloin, freshly squeezed orange juice, freshly squeezed lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper. Place 1 lb pork tenderloin in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 2 hours, preferably overnight.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove pork from marinade and pat dry with paper towels.
  3. Step 3: Grill the pork tenderloin for 12-15 minutes total, turning every 4-5 minutes, until an internal temperature of 145°F is reached. Remove from grill and let rest for 5 minutes before slicing.
  4. Step 4: Meanwhile, in a small bowl, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 1/3 cup extra virgin olive oil. Stir well to make chimichurri sauce.
  5. Step 5: Slice the pork and drizzle generously with chimichurri before serving.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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-Marinated Pork Tenderloin with 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-Marinated Pork Tenderloin with 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-Marinated Pork Tenderloin with 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-Marinated Pork Tenderloin with Chimichurri?

Latin American pork 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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