Citrus and Soy-Marinated Grilled Pork Tenderloin

Back in the depths of winter, our good friends, Rocky and Jolyn, hosted us at their home a few hours south of where we live. Even though the ground was covered in mountains of snow, I felt like it was the middle of summer – for the simple reason that they served us this grilled pork tenderloin for dinner. Rocky took one for the team, braving the frigid cold to tend to the grill on the deck, but the result was well worth the biting chill (right, Rocky, right??).

This tender, juicy pork tenderloin is marinated in a blend of citrus and soy, a little parsley and Worcestershire, and a few other seasonings thrown in. Grilled to perfection, it really is one of my favorite ways to eat pork tenderloin now and I’ve made it several times since, each time serving it to company who loved it as well. You can’t beat the simplicity of throwing a cut of meat into a quick marinade and slapping it on the grill for a delicious, easy dinner.

What To ServeRocky and Jolyn served the pork with sweet potato fries and an easy and oh-so-delicious guacamole salad, which I’ll share later this week. Although the snow is gone (hallelujah!), this grilled pork tenderloin is still a welcome dish and one that I’ll be making often through the true grilling season! Thanks, Rocky and Jolyn!

One Year Ago: Grilled Island Chicken
Two Years Ago: Raspberry Lime Rickey

Citrus and Soy-Marinated Grilled Pork Tenderloin

Yield: Serves 6

Citrus and Soy-Marinated Grilled Pork Tenderloin


  • 2-3 pounds pork tenderloin
  • 3/4 cup olive oil
  • 1/3 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried parsley flakes
  • 2 cloves garlic, finely minced
  • 2 tablespoons freshly squeezed lemon juice (from about 1 lemon)


  1. Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.
  2. Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.

Recipe Source: adapted slightly from Rocky and Jolyn B. who got the recipe from Elizabeth R.

30 Responses to Citrus and Soy-Marinated Grilled Pork Tenderloin

  1. Johanna says:

    Hey Mel,

    Any chance we can get the recipe for the salad in the background of this picture- looks like tomatoes and black beans??! 🙂 Thanks

  2. StephenC says:

    Yes, the internal temp is what it should be. I’m so glad you had a great experience.

  3. Kim in MD says:

    This looks delicious, Melanie! I love pork tenderloin, and the salad in the photo also looks amazing!

  4. Grilling does shout summer, and I am glad we are able to grill again, this recipe looks terrific.


  5. Love pork tenderloin! A citrus soy marinade sounds wonderful!

  6. Very interesting idea to combine worcestershire sauce with soy, haven’t tried this yet

  7. Yummy this looks good. I think this will being going on my menu this week. Nice because I always have those ingredients in my kitchen 🙂

  8. Kristen says:

    I did almost this exact same recipe yesterday on chicken. I didn’t put lemon juice or parsely, but everything else was the same. Marinated for about 4 hours and my family went wild! Yeah for easy marinades and weather perfect for grilling — no more hot kitchens!!!

  9. Awesome recipe, Mel! I’m always looking for new ways to jazz up my pork and this is so simple, quick and I bet absolutely delicious. Thanks!

  10. Elizabeth says:

    Sounds good! I don’t have a grill, though. Have you ever tried it in a crock pot?

    • Mel says:

      Elizabeth – I’ve never tried it in a crockpot. I’d recommend broiling in the oven before trying the crockpot so you can get the delicious, nice crust on the outside.

  11. LoraLynn says:

    We made this for dinner tonight- It was GREAT! We had pineapple grilling on the bottom, and the pork slow cooking on the top, so there was just a hint of the pineapple in there. It was so yummy; we’ll definitely be making it again soon!

  12. Tiffany says:

    I came to your website today looking for a recipe for a pork loin that’s sitting in my freezer. This sounds perfect, but mine is a lot bigger (4.25 lbs). Any idea how much longer this will take to cook? And since I have to thaw it in my fridge before cooking it, can I just marinate it while it thaws?

    • Mel says:

      Tiffany – you’ll have to watch the cooking time just to be sure (a lot depends on the thickness of the cut of meat). I’d suggest a minute extra on each side and then test. I think it’s a great idea to marinade it while it thaws.

  13. grace says:

    this sounds like a lovely pork preparation, although i’ll admit that i’m more than a little excited to read about this guacamole salad!

  14. Lacey Williams says:

    sounds so good! do you think it would work with a george foreman grill?

    • Mel says:

      Lacey – I don’t know since I’ve never cooked anything on a foreman grill but it’s worth a try! Just watch the cooking time.

  15. Katie says:

    Could they marinate for more like 34 hours? I prepped them this morning and then realized we have dinner plans tonight. Oops. I guess I could grill them tonight and eat them tomorrow, but I’d rather eat them fresh off the grill tomorrow. Help please!

  16. Mel says:

    Katie – I’m not sure what you ended up doing but my inclination is to say the pork should probably be cooked within 24 hours but I really don’t know how it would fare for longer. Hope it worked out ok!

  17. Katie says:

    I fired the grill up at breakfast this morning, grilled the pork, and re-heated for dinner tonight. It was very good! Glad I did it then — the rest of the day in the marinade would have probably made it too salty. Thanks for getting back to me! And thanks again and again for your site – you have reinvented cooking at my house!

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  20. Ashley says:

    I made this a few nights ago for dinner and it was fabulous! I really liked the flavors together and could especially taste the fresh lemon juice. Next time I may even try it with lime juice instead. My husband kept raving about it the entire time he ate it and told me to put it on the menu again so thank you for sharing a great recipe! I have several other pork tenderloin recipes I make so it was nice to have something a bit different 🙂

  21. Renee says:

    I am about to grill this up for dinner tonight. It’s been marinating since this morning. Of course I’m just REALLY reading the directions now. I don’t see what temp I should set my grill for. Medium? Medium/high? Thanks.

  22. Renee says:

    Thanks Mel!
    That’s exactly what I did & it turned out SO good!! I must confess-I’m not good with the grill (I always over cook) but I nailed this one!! Thank so much for this yummy (and Renee-proof) recipe. I’ll definitely be making it again. And at the moment I’m toasting pine nuts for your tori color salad! Love your recipes!!!! 😀

  23. Renee says:

    Oh! And I made the Loaded Potato Salad two days ago! LOVE, LOVE, LOVE IT!!!!! 😀

  24. Melissa says:

    This was fantastic! We had it with your barley pilaf – which is a favorite at our house.

  25. Gaynor says:

    Hi from Canada! I’ve just discovered your site and regarding the above, being a totally inept cook (really!), when broiling – what would you suggest as broil time per side? I don’t like to remove a dish to test too many times so your advice would be greatly appreciated! Many thanks, GR

    • Mel says:

      Gaynor – thanks for posting your comment here! The broil time really depends on the broil temp of your oven and the thickness of the meat. If broiling at around 450 degrees with an average sized pork tenderloin (maybe about 2-3 inches thick) I would suggest about 8-10 minutes per side. Keep a close eye on it – I don’t want you to end up with overcooked or raw pork!

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