Grilled Citrus-Marinated Pork Tenderloin with Chimichurri Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin marinated in bright citrus and garlic, grilled to perfection and served with a vibrant herbaceous chimichurri. This latin american-inspired grilling ready in about 30 minutes blends pounds pork tenderloin, orange juice, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Place 1.5 pounds pork tenderloin in a resealable plastic bag and pour marinade over it. Seal and refrigerate for at least 2 hours or up to overnight.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove pork from marinade, letting excess drip off. Grill pork tenderloin for 15-18 minutes total, turning every 5 minutes, until internal temperature reaches 145°F.
  4. Step 4: While pork grills, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped cilantro, 2 tbsp red wine vinegar, 2 tbsp water, 1/4 tsp red pepper flakes, and 1/4 tsp salt in a small bowl to make chimichurri sauce.
  5. Step 5: Let pork rest for 5 minutes after grilling, then slice and serve topped with the fresh chimichurri sauce.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Citrus-Marinated Pork Tenderloin with Chimichurri Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Citrus-Marinated Pork Tenderloin with Chimichurri Sauce?

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 Sauce 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 Sauce?

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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