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Grilled Pork Tenderloin & Veggies

Total Time

Prep: 15 min. + marinating Grill: 30 min.


4 servings

There's flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. —Marie Parker, Milwaukee, Wisconsin
Grilled Pork Tenderloin & Veggies Recipe photo by Taste of Home


  • 3/4 cup orange juice
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon grated lime zest
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • 8 small carrots, halved lengthwise
  • 2 medium zucchini, sliced lengthwise


  1. In a small bowl, whisk the first nine ingredients until blended. Pour 1/2 cup marinade into a large bowl. Add tenderloins; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain pork, discarding its marinade. Grill tenderloins, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning and basting occasionally with 1/4 cup of the reserved marinade during the last 10 minutes of grilling. Let stand 5 minutes before slicing.
  3. Toss carrots and zucchini with remaining reserved marinade. Grill, covered, over medium heat 4-6 minutes on each side or until crisp-tender. Serve pork with vegetables.

Nutrition Facts

1 serving: 446 calories, 21 g fat (4 g saturated fat), 126 mg cholesterol, 465 mg sodium, 17 g carbohydrate (9 g sugars, 4 g fiber), 47g protein.

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