Grilled Citrus-Marinated Pork Tenderloin with Spiced Quinoa Salad

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Juicy pork tenderloin marinated in bright citrus juices grilled to perfection, served alongside a quinoa salad tossed with warm spices and fresh herbs. This American Southern-inspired pork recipe, 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 420 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.

Ingredients

• 1.5 lbs pork tenderloin
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tbsp, divided olive oil
• 4 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 cup, rinsed quinoa
• 2 cups water
• 1 cup halved cherry tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely diced red onion
• 1/4 tsp ground cinnamon
• 1/4 tsp ground paprika

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Instructions

1. Step 1: In a bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 3/4 tsp salt, and 1/2 tsp black pepper. Place 1.5 lbs pork tenderloin in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 1 hour or up to 4 hours.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: Stir into the quinoa 1 cup halved cherry tomatoes, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 1/4 tsp ground cinnamon, 1/4 tsp ground paprika, and 1 tbsp olive oil. Mix well and set aside.
4. Step 4: Preheat grill to medium-high heat. Remove pork from marinade and discard marinade. Grill pork for 15-20 minutes, turning every 5 minutes, until internal temperature reaches 145°F.
5. Step 5: Transfer pork to a cutting board and let rest for 5 minutes before slicing into medallions.
6. Step 6: Serve sliced pork tenderloin over the spiced quinoa salad.