Grilled Citrus-Marinated Pork Tenderloin with Roasted Asparagus

By AislePrompt Editorial · ·

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 developed and reviewed.

Juicy pork tenderloin marinated in a bright citrus and herb blend, grilled to perfection and served alongside tender roasted asparagus for a clean Whole30 dinner. This Whole30 recipe (gluten free), ready in about 45 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 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Prep: 15 min Cook: 30 min Serves 4 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 3 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon chopped fresh rosemary, 1 teaspoon sea salt, and 1/2 teaspoon black pepper to make the marinade.
  2. Step 2: Place 1.5 pounds pork tenderloin in a large resealable bag or shallow dish and pour the marinade over it; seal or cover and refrigerate for at least 1 hour or up to 4 hours.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove pork from marinade, letting excess drip off, and grill for 15-18 minutes total, turning every 5 minutes, until internal temperature reaches 145°F.
  4. Step 4: Meanwhile, preheat oven to 425°F. Toss 1 pound trimmed asparagus with 1 tablespoon olive oil and a pinch of sea salt and black pepper; spread on a baking sheet and roast for 10-12 minutes until tender and slightly browned.
  5. Step 5: Let pork rest for 5 minutes before slicing into medallions. Serve alongside the roasted asparagus.

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