This Citrus Pork Tenderloin is the kind of recipe that feels a little celebratory without asking much of you. It starts with a simple marinade, a fresh green sauce, and a tender cut of pork that cooks beautifully whether you’re outside at the grill or inside using the broiler. No fuss, no special equipment—just really good flavor.

It always brings me back to my uncle’s kitchen in Buenos Aires, where I first tasted chimichurri: bright with herbs, sharp with garlic, zingy from citrus, and just spicy enough to keep things interesting. I’ve been making my own versions ever since, and I can tell you—this one has range. Spoon it over pork, steak, grilled vegetables, eggs, or anything that needs a little something.

Whether you’re feeding family for Father’s Day or just want something satisfying on a weeknight, this dish delivers. It’s easy, unfussy, and tastes like you put in way more effort than you did.

😍 Why You’ll Love My Grilled Citrus Pork Tenderloin with Chimichurri Sauce

This recipe is deceptively simple, but it delivers on every level. The citrus marinade infuses the pork with flavor while tenderizing it, so by the time it hits the grill or broiler, the hard part is already done. You’ve also got the chimichurri sauce—a punchy, herb-packed green sauce that’s just as good on pork as it is on roasted vegetables, grain bowls, or eggs the next day. It’s adaptable, quick to pull together, and always feels just a little bit fancy.

🗒️ Ingredients

Pork tenderloin – A lean, quick-cooking cut that stays juicy with a flavorful marinade.

Garlic – Adds bold, aromatic depth to the pork.

Orange zest and juice – Brightens and tenderizes the meat with natural sweetness.

Lime zest and juice – Brings a tangy citrus balance to the orange.

Dried oregano – Earthy and herbaceous, classic with pork.

Ground cumin – Adds warmth and a subtle smokiness.

Olive oil – Helps the marinade coat the meat and retain moisture.

Kosher salt + freshly cracked pepper – Essential for seasoning and flavor.

Fresh flat-leaf parsley – The green, vibrant base of the sauce.

Garlic – Punchy and aromatic; classic in chimichurri.

Lime zest and juice – Adds acidity and zing to balance the herbs.

Dried oregano – Ties it back to the marinade and adds herby depth.

Ground cumin – Just a pinch for earthiness.

🔥 How to Make My Grilled Citrus Pork Tenderloin On The Grill

✋🏻 Coat the tenderloin with garlic, orange and lime zest and juice, oregano, cumin, olive oil, salt, and pepper. Refrigerate for 2–4 hours.

🌿 In a food processor or blender, pulse parsley, garlic, lime zest and juice, oregano, cumin, olive oil, salt, and pepper until finely chopped and smooth. Taste and adjust with extra salt or lime if needed. Set aside at room temperature.

⏲️ Let it come to room temp for 30 minutes before cooking.

🔥 Preheat the grill. Remove pork from marinade, shake off excess, and grill for 15–25 minutes, turning occasionally, until internal temp is 145°F (medium rare) to 160°F (medium).

😮‍💨 Let the pork rest for 15 minutes before slicing. Serve with chimichurri.

🥳 Enjoy!

👩‍🍳 How to Make My Grilled Citrus Pork Tenderloin With The Broiler

✋🏻 Coat the tenderloin with garlic, orange and lime zest and juice, oregano, cumin, olive oil, salt, and pepper. Refrigerate for 2–4 hours.

🌿 In a food processor or blender, pulse parsley, garlic, lime zest and juice, oregano, cumin, olive oil, salt, and pepper until finely chopped and smooth. Taste and adjust with extra salt or lime if needed. Set aside at room temperature.

🔥 Preheat your broiler and heat a cast iron pan over medium-high heat.

🥘 Sear the pork on all sides for 2–4 minutes per side.

⏲️ Transfer the pan to the oven and broil the tenderloin for 10–20 minutes, turning once or twice, until the internal temperature reaches 145°F (medium rare) or 160°F (medium).

😮‍💨Let rest for 15 minutes before slicing. Serve with chimichurri.

🥳 Enjoy!

🎩 Tips and Tricks

• Marinate in the morning for an easy dinner later in the day.
• Let the pork rest after cooking—this helps the juices redistribute.
• Make extra chimichurri! It keeps well in the fridge and is amazing on just about everything.

🌟 Variations

Use the same marinade on chicken thighs or firm tofu.

Swap the parsley in the chimichurri for cilantro or a mix of soft herbs.

Add a pinch of red pepper flakes to the sauce if you want heat.

🤲 Substitutions

• No oranges? Use lemon or lime juice with a drizzle of honey or maple syrup.
• Fresh garlic too strong for you? Try roasting it first for a milder flavor.

📓 Best served with

• Cilantro-lime rice
• Spicy black beans
• Grilled or roasted vegetables
• Warm tortillas or flatbread

👝 How to Store Leftovers

Store leftover pork in an airtight container in the refrigerator for up to 3 days. Chimichurri can be refrigerated for up to 1 week—just give it a stir before using, and let it come to room temp before serving.

🧠 Common Questions