Grilled Pork Tenderloin
Get ready for a mouthwatering treat with these grilled pork tenderloins. Marinated in lime juice, salsa verde, and garlic, they’re packed with flavor.
These grilled pork tenderloins are tender, juicy, and full of bright, zesty flavor thanks to a simple marinade made with salsa verde, lime juice, and garlic. The combination gives the pork a savory kick with just enough tang, making it a perfect centerpiece for a summer cookout or quick weeknight dinner.
It’s a flexible, lean cut that cooks quickly on the grill, and the marinade doubles as a sauce when serving. Add your favorite sides and you’ve got a meal that’s light, flavorful, and satisfying.
What You’ll Like About This Dish
Flavorful and fresh. Salsa verde and lime juice bring a punch of bright, tangy flavor to the lean pork.
Quick to cook. Pork tenderloin is ready in about 20 minutes on the grill.
Great for summer. A perfect grilled option for warm-weather meals or outdoor entertaining.
Make-ahead friendly. The marinade can be prepped early, and the pork can rest while you grill sides.
Ingredient Notes
- Pork tenderloin: This lean, tender cut cooks quickly and absorbs marinade well. Trim silverskin for best texture.
- Salsa verde: A tomatillo-based green salsa that adds acidity and depth. Use store-bought or homemade.
- Lime juice: Fresh juice brightens the flavors—about 2 to 3 tablespoons from one lime.
- Garlic: Crushed garlic infuses the marinade with savory flavor.
- Green onions: Add a subtle bite and freshness.
- Extra salsa verde: Reserved for serving to boost flavor at the table.
- Cilantro (optional): For garnish and a pop of color.
Steps to Make Grilled Pork Tenderloin
- Trim silverskin and excess fat from pork tenderloins.
- Combine salsa verde, lime juice, garlic, and green onions in a bowl or zip-close bag.
- Add pork and marinate in the refrigerator for 2 to 4 hours.
- Preheat grill to medium-high heat (375–400°F). Oil the grates.
- Grill pork, turning often, for about 20 minutes or until internal temp reaches at least 145°F.
- Transfer pork to a plate, tent with foil, and let rest for 10 minutes.
- Slice and serve with extra salsa verde and garnish with cilantro, if desired.
Tips for Success
- Let the pork rest before slicing to keep juices in.
- Don’t skip trimming the silverskin—this helps prevent toughness.
- Use an instant-read thermometer for accurate doneness.
- Double the marinade if you want extra for drizzling at the table (set aside a portion before marinating).
Recipe Variations
- Spicy version. Add a minced jalapeño or a dash of hot sauce to the marinade.
- Citrus blend. Use a mix of lime and orange juice for a slightly sweeter flavor.
- Pan-seared and roasted. Sear the pork in a hot skillet and finish it in a 400°F oven until done.
- Chimichurri twist. Swap the salsa verde for chimichurri for a herby variation.
Serving Suggestions
- Serve sliced pork over rice, quinoa, or mashed sweet potatoes.
- Pair with grilled vegetables, black beans, or roasted potatoes.
- Add warm tortillas and toppings for pork tacos.
- Include a light salad or corn on the cob for a complete summer meal.
How to Store and Reheat
Refrigerate: Store leftover pork slices in an airtight container for up to 3 to 4 days.
Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheat: Gently warm slices in a covered skillet with a splash of broth or salsa verde, or reheat in the microwave at 50% power.
Grilled Pork Tenderloin
Ingredients
- 1/3 cup salsa verde
- juice of 1 lime, or about 2 to 3 tablespoons
- 2 cloves garlic, crushed
- 2 green onions, chopped
- 1 1/2 pounds pork tenderloin, about 2 small to medium tenderloins
- Salsa verde, for serving
- Cilantro, for garnish, optional
Instructions
- Trim the silverskin coating and excess fat from the tenderloins.
- In a bowl or zip-close food storage bag, combine the 1/3 cup of salsa verde, lime juice, garlic, and green onions. Add the pork and turn to coat all sides. Close the bag or cover the bowl and refrigerate for 2 to 4 hours.
- Heat the grill to medium-high, or about 375 F to 400 F. Oil the grill rack.
- Grill the tenderloins, turning frequently, for about 20 minutes or until they register at least 145 F, the minimum safe temperature for pork.
- Remove the tenderloins to a plate and tent with foil. Let them rest for 10 minutes.
- Slice and serve with salsa verde; garnish with cilantro, if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
