Grilled Citrus-Marinated Pork Tenderloin with Summer Herb Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin marinated in bright citrus juices and grilled to perfection, served with a fresh herb chimichurri bursting with summer flavors. This caribbean-inspired pork ready in about 35 minutes pairs pork tenderloin, fresh orange juice, fresh 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: 15 min Cook: 20 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/3 cup fresh orange juice, 1/4 cup fresh lemon juice, 2 tbsp olive oil, 2 minced garlic cloves, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Place 1.5 lb pork tenderloin in a resealable plastic bag and pour marinade over it. Seal and refrigerate for at least 1 hour, up to 4 hours.
  2. Step 2: Meanwhile, prepare the chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped cilantro, 2 tbsp chopped oregano, 2 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper in a bowl. Stir well and set aside.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove pork from marinade and pat dry. Grill pork tenderloin for 15-18 minutes, turning every 4-5 minutes, until internal temperature reaches 145°F.
  4. Step 4: Remove pork from grill, tent with foil, and let rest for 5 minutes. Slice into 1/2-inch medallions and spoon herb chimichurri generously over the top before serving.

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Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Summer Herb 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 Summer Herb 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 Summer Herb 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 Summer Herb Chimichurri?

Caribbean 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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