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Portuguese Peri Peri Infused Olive Oil Blend 250ml bottle
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
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Fusion Cuisine, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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