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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! You can make this on a propane or charcoal grill with instructions for both.
Summer may not be my favorite season, but it certainly is my favorite season of food! As a nutritionist, I gravitate toward lighter foods and 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 healthy side dishes and salads, so there’s that 🙂
Pork tenderloin has become a staple in our house in the summer months. I love it as an alternative to chicken or beef. It’s lean and full of nutrients that aren’t as abundant in other animal proteins like vitamin B1 (Thiamine), selenium, and zinc. It’s also super tasty when prepared with a delicious marinade and with all the right side dishes!
I particularly love Cilantro Lime Pork Tenderloin with my Mexican Slaw recipe or Cilantro Lime Potato Salad. Such a great meal to enjoy on the weekends, with guests, and even easy enough to enjoy on a busy weeknight.
How to make Grilled Cilantro Lime Pork Tenderloin
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, avocado oil, vinegar, garlic, sea salt, and cumin. All you do is place the ingredients into a food processor or blender, and blend until smooth and well combined. Marinate for as little as 1 hour, or up to 24 hours!
Grilling the Pork Tenderloin
A few different ways to grill your pork tenderloin. We use our Big Green Egg, but any charcoal or gas grill will work.
For the Charcoal Grill: Start by preparing your grill for both indirect and direct heat. Pile the charcoal on one side of the grill, so you can move it to the indirect heat. You’ll start by searing the pork on both sides for 2-3 minutes to lock in the flavor and moisture, then move to indirect heat for slow roasting.
For the Gas Grill:Â Heat your gas grill to medium high heat, and heat another portion of your gas grill to the lowest setting (or even off), so you can slow roast over indirect heat.
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. Slice and serve! The center will be slightly pink.
Serving and Storing:
I love serving this with a simple side dish like one of my salads mentioned above. It also tastes fantastic over a bed of my Cilantro Lime Cauliflower Rice!
You can make ahead on the weekend, and enjoy throughout the week as lunch with a simple side salad. The pork should be re-heated gently in the oven wrapped in foil at 325 for 15-20 minutes.
Grilled Cilantro Lime Pork Tenderloin
Ingredients
- 2-3 lbs whole pork tenderloin
- 1/2 cup avocado oil, (or olive oil)
- Juice of 3 limes, approximately 1/4 cup
- 2 tbsp vinegar
- 1/2 tsp ground cumin
- 1 clove garlic, minced
- 1 tsp sea salt
- 1/2 cup loose cilantro leaves
Instructions
- 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, salt, 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 145 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any tips for making this in an instant pot?
What is a serving size? Trying to figure out the macros. Are the nutrition facts provided for the entire loin or a serving?
Serving size is 8 oz and the nutrition facts provided are per serving.
The directions still don’t say when you use the vinegar…
with the marinade! I’ll update the recipe!
If I don’t have a grill can I do it in the oven?
Yes you can! Use the method in this recipe for roasting the pork tenderloin. You can even add some veggies on the sheet pan. https://www.wholesomelicious.com/sheet-pan-lemon-pesto-pork-tenderloin/
What kind of vinegar and where in the recipe do we use it? I’m not seeing noted in the directions.
Hi Erica, I use white wine or red wine vinegar and it goes in the marinade! I’ll update the recipe 🙂
Thank you – making this tonight for our Labor Day get together.
Do you have an approximate time on a charcoal grill? I will check internal temp, but don’t want to poke it a million times. Thank you.
It will depend on your fire/flame, but I would say about 12-15 mins total.