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–+ servings
pork tenderloin in a marinade

Citrus Garlic Pork Tenderloin Marinade

Yield: 1 pound of marinated pork
Prep Time: 15 minutes
Cook Time: 25 minutes
Marination Time: 8 hours
This is my go-to pork tenderloin marinade! It's light and bright, made with fresh herbs, citrus and pantry staples. Perfect for summer grilling and freezer friendly.
This recipe makes enough for 1-2 pounds of pork. Feel free to double it if you're doing more than one tenderloin!
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Ingredients
 

  • 1 pound pork tenderloin

For the marinade:

  • 1/3 cup extra virgin olive oil, or avocado oil
  • 1/3 cup orange juice
  • 1/4 cup lime juice
  • 1/8 cup soy sauce
  • 1 teaspoon orange zest
  • 1/8 cup mint leaves, finely chopped
  • 6 cloves garlic, peeled, minced
  • 2 teaspoons oregano, fresh, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions
 

  • In a large bowl, add the oil, juices, soy sauce, orange zest, mint, garlic, oregano and seasonings. Whisk to combine.
  • Add the raw pork tenderloin to a gallon-sized large zip-top bag. Pour the marinade mixture over the top. Press out as much air as you can, then seal the bag. Place in the refrigerator overnight.
  • Remove the marinated pork tenderloin from the bag. Pat dry with paper towels to remove the marinade and dry the surface of the pork. Sprinkle with salt and pepper. Allow to rest for 15-20 minutes to take the chill off before cooking.
  • Oven: Preheat the oven to 425 degrees Fahrenheit. Prepare a roasting pan with a rack, or a rack over a rimmed baking sheet. Place the pork on the rack and roast in the oven for about 25 minutes, or until the pork has an internal temperature of 145 degrees Fahrenheit using an instant read meat thermometer. Transfer to a cutting board and allow to rest for 5 minutes before slicing.
  • Grill: Preheat the grill to medium-high heat. Your grill time will vary depending on your grill temperature, but I typically aim for 5-7 minutes per side. Pull the pork tenderloin off when it is just below 145 degrees Fahrenheit. Transfer to a cutting board and allow to rest for 5 minutes before slicing.
  • Optional Glaze: You can use the marinade for a glaze, BUT you have to boil it first. While the pork tenderloin cooks, transfer the leftover marinade to a small saucepan and bring to a boil over medium-high heat. Boil for at least a minute. It will reduce a bit. Turn the heat down to low, then add 1/4 cup of brown sugar and whisk vigorously. This will help it get thicker! Apply the glaze during the last 2-3 minutes of cooking. If grilling, watch it carefully because the sugar can burn at super high temperatures.
Serving: 1marinated pork tenderloin, Calories: 1304kcal, Carbohydrates: 27g, Protein: 100g, Fat: 89g, Saturated Fat: 15g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 59g, Trans Fat: 0.2g, Cholesterol: 295mg, Sodium: 3031mg, Potassium: 2289mg, Fiber: 4g, Sugar: 9g, Vitamin A: 553IU, Vitamin C: 70mg, Calcium: 188mg, Iron: 9mg
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