Tangy Pork Tenderloin


  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup dry white wine
  • 6 cloves garlic pressed
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • handful cilantro roughly chopped
  • 2 pounds pork tenderloin


  • Prepare marinade: In a medium bowl, whisk together all ingredients, except pork tenderloin.
  • Place tenderloin in a large zipper-topped plastic bag; pour marinade on top; seal bag and turn to coat.
  • Refrigerate overnight. Preheat indoor or outdoor grill to MEDIUM-HIGH.
  • Remove tenderloin from marinade, discarding marinade and bag.
  • Sear tenderloin on all sides then reduce heat to MEDIUM and grill for 25 minutes, turning occasionally, until cooked through.


SERVING SUGGESTION: Braised kale and Faux-Tay-Toes (see Day 2 directions).
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