Orange and Ginger Grilled Pork Tenderloin
Elevate your grilling game with this Orange and Ginger Grilled Pork Tenderloin recipe, a perfect blend of sweet, tangy, and savory flavors. Juicy pork tenderloins are marinated in a vibrant mix of fresh orange juice, zesty orange zest, and warming grated ginger, complemented by the umami depth of soy sauce and a touch of honey's natural sweetness. This easy, grill-ready recipe is seasoned with garlic, black pepper, and just the right amount of salt, ensuring a flavorful crust with every seared turn. The quick preparation time and versatile serving options make it ideal for weeknight dinners or weekend cookouts. Garnish with fresh cilantro and serve alongside grilled vegetables or a summer salad for a wholesome, mouthwatering meal that’s sure to impress. Try this simple yet sophisticated recipe for a healthy, grilled pork tenderloin that's loaded with bold, citrusy flavor!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 1 cup Orange juice
- 2 teaspoons Orange zest
- 2 tablespoons (grated) Fresh ginger
- 3 cloves (minced) Garlic
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Trim any silver skin or excess fat from the pork tenderloins. Pat them dry with a paper towel and set aside.
In a medium bowl, whisk together the orange juice, orange zest, grated ginger, minced garlic, soy sauce, honey, olive oil, black pepper, and salt to create the marinade.
Place the pork tenderloins in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring all surfaces are coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight for best results.
Preheat your grill to medium-high heat (about 375–400°F). Lightly oil the grill grates to prevent sticking.
Remove the pork tenderloins from the marinade and let any excess marinade drip off. Reserve the marinade for basting later.
Place the pork tenderloins on the grill and cook for 20–25 minutes, turning every 5–7 minutes, until the internal temperature reaches 145°F (measured with a meat thermometer).
During the last 10 minutes of grilling, brush the reserved marinade over the pork to enhance the flavor, but stop basting during the final 5 minutes to avoid cross-contamination from raw juices.
Once cooked, remove the pork tenderloins from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Slice the pork into medallions and garnish with chopped fresh cilantro, if desired. Serve immediately with your favorite sides.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7746 mg | 337% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 55.4 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 129 mg | 10% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5019 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
