Grilled Cilantro Lime Pork Tenderloin is deliciously marinated, and full of juicy flavor. This spring and summer dish is light and perfect for entertaining or feeding the family!
Summer may not be my favorite season, but it certainly is my favorite season of food! I love lighter flavors with fresh herbs, vegetables, and fruit that you just can’t get any other time of year. I also leave the grilling to my husband giving me some more time to prepare salads or sides, so there’s that 🙂
This pork tenderloin really sealed in the marinade I prepared, and tasted absolutely delicious! The meat was perfectly tender and juicy, and the lime and cilantro flavors really came through. Creating new marinades is a favorite summer activity for me. I can whip them up in the morning, or night before, and not have to worry much about dinner for the rest of the day. This one was particularly easy with some staple ingredients: limes, cilantro, olive oil, vinegar, garlic, and cumin.
Grilling a pork tenderloin is pretty simple, the only tip my grill master would suggest is to cover the tenderloin while it’s cooking. This helps to seal in the juices and flavors. Also, once you take off the grill, wrap in foil and let it sit for an additional 10 minutes to really get that juicy flavor. What to serve with this dish? I enjoyed mine over greens with some other vegetables. The flavor of the meat provided enough dressing! I made my kids a pasta salad, but cilantro rice would also make a perfect compliment!
Grilled Cilantro Lime Pork Tenderloin
- 2 lbs boneless pork tenderloin
- 1/2 cup olive oil
- Juice of 3 limes approximately 1/4 cup
- 2 tbsp vinegar
- 1/2 tsp ground cumin
- 1 clove garlic minced
- 1/2 cup loose cilantro leaves
- Trim excess fat off pork tenderloin. Place inside a large ziploc bag or airtight container.
To make the marinade, blend oil, limes, vinegar, garlic, cilantro, and cumin until smooth. Pour and cover the tenderloin completely. Marinate for 6 to 24 hours.
- Prepare your grill. If using a gas grill, heat your grill to medium and begin to cook your tenderloin. If using a charcoal grill, do not place the meat directly over the charcoal. Reserve marinade. Cover while cooking, turning avery 2-3 minutes basting with a little more marinade on each turn. The tenderloin is ready when the inside is slightly pink (but cooked), or the internal temperature reaches 140 degrees.
- Remove from your grill, cover with foil to seal in the juices. Let sit for 10 minutes before slicing and serving. Garnish with extra lime or cilantro.