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+ servings

Seriously Good Citrus Marinated Grilled Pork Tenderloin

Adapted from Williams Sonoma
Delicious citrus marinade that works well on shrimp and chicken, too!
5 from 1 vote
Prep Time 2 hrs 10 mins
Cook Time 30 mins
Total Time 2 hrs 40 mins
Course dinner
Cuisine Italian
Servings 6


  • Zest of 1 orange
  • 1/2 cup fresh orange juice
  • 2 Tbs. fresh lemon juice
  • 1/4 cup olive oil
  • 1 Tbs. fennel seeds
  • 1 Tbs. minced garlic
  • 1 1/2 tsp. chopped fresh rosemary plus sprigs for garnish
  • 1/4 tsp. red pepper flakes
  • 1 Tbs. Dijon mustard
  • 1 Tbs. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 pork tenderloins each 1 to 1 1/4 lb.
  • 1 orange sliced


  • In a bowl, whisk together the orange zest, orange juice, lemon juice, olive oil, fennel seeds, garlic, chopped rosemary, red pepper flakes, mustard, salt and black pepper. Pour the marinade into a large resealable plastic bag. Add the pork tenderloins, seal the bag and refrigerate for 2 hours.
  • Remove the pork from the marinade and discard the marinade. Preheat the grill or use a cast-iron grill pan preheated over medium-high heat until hot, about 5 minutes. Place the pork on the grill pan and cook, turning occasionally, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat registers 140°F, 25 to 30 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.
  • Meanwhile, place the orange slices on the grill pan and cook, turning once, until nicely grill-marked, 1 to 2 minutes per side. Cut the pork into slices and arrange on a warmed platter. Garnish with the orange slices and rosemary sprigs and serve immediately.
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