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- Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
- Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145 degrees Fahrenheit, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
Amy a month ago
Doubled the recipe for a 3.5lb pork loin. AMAZING!!!!!!!!
Cumberledge 2 months ago
Excellent. Will definitely make this again
Emil Hedman 2 months ago
Loved it! My store only sold red grapefruit but it worked wonderfully. Will make again, and let it marinate for longer, at least a full night and day.
Ana 3 months ago
fantastic, will make again for sure. initially i was worried it would be too citrusy, but the rest of the spices really balanced the taste. instead of grilling on an open fire, i seared it on the pan and then baked in the oven (210c, 20-25min, cover and let sit for 10 min). good for a family meal or having friends over for dinner.
Dave Schultz 7 months ago
Amazing flavor! Recipe is great as-is! Will be making this one again!
Rachel 7 months ago
I reccomend stabbing the meat all over to let the flavors really seep in deeper
Ben Bracy 7 months ago
This recipe is a 10/10. I marinated it for 3.5 hours and doubled the marinade recipe to maximize the flavor profile. To push this recipe over the edge, I made a jalapeño cilantro sauce with the below recipe (I swapped out the pablano with the jalapeños). The key to this recipe is to pull the meat off the grill at 135-140 to keep it moist, let it rest 5 minutes and then pour the juices back on top of the meat. I promise you that they will be calling you Bobby Flay after you cook this recipe! It is nothing short of a knock out!!
Chris 7 months ago
The citrus and cumin combo really makes the best flavor. I made sandwiches out the pork and they were great!
Ngo 9 months ago
It turned out great. There's a little kick but not too much that the kids didn't enjoy it.
Bryan C. 9 months ago
i sous vide in the marinade, browned the pork in a pan, then added the marinade to the pan and cooked it down into a rich sauce
Jill Chapman 10 months ago
Very good and easy to make
Oj Johnson 10 months ago
Easy and good. Family loved it!
Ryan Phillips 10 months ago
So easy to make a so flavorful
Meredith Hall 10 months ago
Delicious!!! My guests raved about it
Julie 10 months ago
We loved it! Followed directions and it was perfect!
What 10 months ago
Gud So gud very nice flavor idk lol hehehehehhehhehe
Sam Little a year ago
The meat was tasty and tender, caramelized well, but required a bit more salt and acid to my taste, but I look forward to a next attempt with those minor adjustments.
Karen G. a year ago
So easy and so flavorful
Sean a year ago
This is a awesome dish. My favorite way to cook pork!!!!!!!!!!
Pazzulla a year ago
OHHHHH MAAAAN! So incredibly yummy!! I don’t have a grill so I made this in the oven. If it’s this good made in the oven, I can only imagine how insane it is on the grill!
Terry a year ago
Love this dish. Easy and so tasty.
Frank Romaniello a year ago
The family loved it. I like the low salt content, so that the eater can salt to his liking. I also added un-soaked apple, oak and hickory wood chips to my Big Green Egg at the beginning and middle of the cook.
Irene Shindledecker a year ago
I think next time I make it I'll put some more salt and cook it a little longer. But the marinate ingredients were great.
Troy M. a year ago
I skipped the grapefruit and squeezed some blood orange mandarins, then smoked the tenderloin for 2 hours before finishing it off with a reverse sear until it reaches 145. Simply amazing.
Jeffrey Crouch a year ago
Turned out enjoyable. The marinade is really good.
Glenn K. a year ago
Definitely will make again.
Angela Campbell 2 years ago
good condidering i used dry ingredients, clementines and 1/2 lemon instead of grapefruit / oranges...
BarBara BeaM 2 years ago
delicious combo, left the loin quite juicy
Jennifer 2 years ago
Love these flavors together! Didn’t have any grapefruit juice on hand, so used all OJ. Delicious!
Ali Jaffry 2 years ago
super tender and juicy needs a little more flavor