Grilled Lime and Cumin-Spiced Pork Tenderloin with Avocado Salsa

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender pork tenderloin marinated in lime juice and warming cumin, grilled to juicy perfection, topped with a fresh avocado and tomato salsa. This Mexican-inspired pork recipe, ready in about 35 minutes, pairs pork tenderloin, fresh lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 1/4 cup (about 2 limes) fresh lime juice
• 3 tbsp olive oil
• 1 1/2 tsp ground cumin
• 3 minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 large, diced ripe avocado
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 1/2 tsp ground cumin, 3 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Add 1.5 lbs pork tenderloin and marinate covered in the refrigerator for at least 1 hour, up to 4 hours.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove pork from marinade and grill for 15-18 minutes, turning occasionally until internal temperature reaches 145°F and meat is nicely charred.
3. Step 3: While pork cooks, mix 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 minced seeded jalapeño in a bowl. Season salsa lightly with salt.
4. Step 4: Transfer grilled pork to a cutting board and rest for 5 minutes before slicing into 1/2-inch medallions.
5. Step 5: Serve pork slices topped with generous spoonfuls of avocado salsa.