Orange Rosemary Grilled Pork Tenderloin
Infuse your next grilling session with bold, citrusy flair by trying this Orange Rosemary Grilled Pork Tenderloin recipe. This dish features succulent pork tenderloins marinated in a fragrant blend of fresh orange juice, zesty orange peel, and aromatic rosemary, creating a perfect balance of sweet and savory flavors. Accented with garlic, soy sauce, and a touch of honey, the marinade deeply enhances the pork’s natural tenderness. Grilled to perfection and lightly charred for an irresistible smoky finish, this recipe is quick to prepare yet packed with gourmet appeal. Ideal for summer cookouts or weeknight dinners, serve this vibrant dish with roasted vegetables or a crisp green salad for a restaurant-quality meal at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 1 cup Fresh orange juice
- 1 tablespoon Orange zest
- 2 tablespoons, chopped Fresh rosemary
- 4 minced Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Trim any silver skin or excess fat from the pork tenderloins and pat them dry with paper towels. Set aside.
In a medium mixing bowl, whisk together fresh orange juice, orange zest, chopped rosemary, minced garlic, olive oil, soy sauce, honey, salt, and black pepper until well combined to form the marinade.
Place the pork tenderloins in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it’s fully coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Preheat your grill to medium-high heat (about 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 later use.
Place the pork tenderloins on the preheated grill. Sear for about 2-3 minutes per side, rotating to create a nice char.
Reduce the grill’s heat to medium and continue to cook the pork, turning occasionally and basting with the reserved marinade during the first half of cooking. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C). This should take about 15-20 minutes total.
Once cooked, remove the pork tenderloins from the grill and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
Slice the pork tenderloin into medallions and serve warm. Pair with a fresh green salad, grilled vegetables, or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6592 mg | 287% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 37.9 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 126 mg | 10% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4873 mg | 104% | |
*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.
