Flame-Grilled Pork Tenderloin using Portuguese Peri Peri Infused Olive Oil Blend

If you want a dinner with big grill energy and real flavor depth, this pork tenderloin brings it home with help from Portuguese Peri Peri Infused Olive Oil Blend. The marinade layers citrus, garlic, and smoky heat into every bite, then the grill gives it that irresistible charred finish.

Garden Infuzions

Flame-Grilled Pork Tenderloin using Portuguese Peri Peri Infused Olive Oil Blend

Juicy pork tenderloin gets a bright, fiery peri peri marinade and a quick flame-kissed finish for a dinner that feels bold, colorful, and easy to love.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Fusion Cuisine, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds pork tenderloin
• 1/4 cup Portuguese Peri Peri Infused Olive Oil Blend
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro

Equipment

• 1 Grill Preheated to medium-high heat
• 1 Mixing bowl For the marinade
• 1 whisk To blend the marinade
• 1 Shallow Dish or Zip-Top Bag For marinating
• 1 Tongs For turning on the grill
• 1 Instant-read thermometer For checking doneness
• 1 Cutting board For resting and slicing

Method

 

Instructions

1. 1. Trim any silver skin from the pork tenderloin and pat it dry with paper towels.
2. 2. In a small bowl, whisk together the Portuguese Peri Peri Infused Olive Oil Blend, orange juice, lemon juice, garlic, salt, black pepper, smoked paprika, and red pepper flakes.
3. 3. Place the pork in a shallow dish or zip-top bag and coat it with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.
4. 4. Preheat a grill to medium-high heat and oil the grates lightly.
5. 5. Remove the pork from the marinade, letting excess drip off, and place it on the hot grill.
6. 6. Grill for 12 to 18 minutes total, turning every few minutes, until the outside is browned and the center reaches 145°F.
7. 7. Move the pork to a cutting board and let it rest for 5 to 10 minutes.
8. 8. Slice the pork into medallions and finish with parsley and cilantro before serving.

Notes

For best flavor, marinate the pork long enough for the citrus, garlic, and chile notes to sink in, but don’t go much past 4 hours. A quick rest after grilling keeps the slices juicy and neat. If you want a little extra shine, brush the sliced pork with a spoonful of the marinade that was not in contact with raw meat, or simply add a fresh drizzle of the blend at the table.

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Recipe Tips

Pat the pork tenderloin dry before marinating so the seasoning clings well. If the grill runs hot, move the pork to indirect heat after the first sear to finish more evenly. Let the meat rest before slicing so the juices settle.

Serving Suggestions

Serve sliced pork with grilled corn, rice, roasted potatoes, or a crisp green salad. It also pairs nicely with warm flatbread and a spoonful of extra pan juices brushed over the top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently so the pork stays tender, or slice it cold for sandwiches and salad bowls.

Variations

Swap the pork tenderloin for boneless pork chops and shorten the cook time. For a deeper citrus note, add a little more orange juice to the marinade. You can also finish the sliced pork with an extra drizzle of the blend right before serving.

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