This delicious 20-minute meal is made easily on your stove top or grill! Bright, summery citrus marinaded pork with orange, lemon, garlic and herbs, plus a side of smoky, sweet baked beans? Dinner is served!
To start, I marinated a pork loin in a mixture of orange juice (and zest), lemon juice, olive oil, garlic, rosemary, Dijon, red pepper flakes, salt and pepper. Some of those ingredients you may already have on hand!
For maximum citrus and herb flavor, I recommend at least a 2-hour marinade. You can easily prepare this before work, or even the night before, and almost all of your prep work is finished! When the pork loin is ready to sizzle on the grill (or your stove top), toss it on for about 20 minutes, and bubble up your beans in a covered cast iron pot alongside. Meanwhile, slice up some juicy oranges and prepare some fresh rosemary for the side. When your pork loin is cooked through to an internal temperature of about 140 degrees F, place it on a cutting board and let it rest for at least 5 minutes. Grill the orange slices (about 2 minutes per side should do it), meanwhile slice your pork into medallions.
Serve a few slices of pork on each plate with the orange slices, and a heaping scoop of your favorite flavor of Bush’s Grillin’ Beans! My go-to blend happens to be Bush’s Southern Pit Barbecue Grillin’ Beans flavor. So perfectly sweet, spicy and tangy with this garlic and citrus pork tenderloin. I also love to serve a fresh green salad on the side of this meal as well.
It’s grilling season, so fire up those grates and gather friends and family for some good, home cooked food! You will love the ease and versatility of this pork loin, and all the delicious flavor pairing options with Bush’s Beans. Whether you’re preparing weeknight dinners, or enjoying a cookout with a crowd, a nutritious grilled meal like this packs the belly-filling goodness to satisfy everyone!
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Citrus Grilled Pork Tenderloin with Baked Beans
Yield: Makes 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
For the marinade:
1 (1 to 1-1/4 lb.) pork tenderloin
Zest of 1 orange
1/4 cup orange juice
1 Tablespoon fresh lemon juice
2 Tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
1/2 Tablespoon Dijon mustard
1/2 Tablespoon kosher salt
Pinch of freshly ground black pepper
1 (22 oz.) can BUSH’S® Southern Pit Barbecue Grillin’ Beans®
2 medium oranges, sliced
Fresh rosemary, for garnish
You will need:
Outdoor gas grill or grill pan*
Medium cast iron pot with lid*
Instant read thermometer
Add pork tenderloin to a large resealable plastic bag. In a medium bowl, whisk all marinade ingredients. Pour marinade into plastic bag, seal tightly and toss to coat tenderloin in mixture. Refrigerate for at least 2 hours.
Remove pork from bag; discard marinade. Preheat your outdoor gas grill (or indoor grill pan) over medium-high heat until hot, about 5 minutes. Place pork on grill and cook, turning occasionally, until golden and grill-marked, about 20 minutes. Pour beans into a cast iron pot, cover and place directly on grill. Stir beans occasionally for 20 minutes while pork cooks alongside.
Once pork is close to done, a thermometer inserted into center of meat should register 140°F. Transfer pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Carefully remove beans and set aside.
Meanwhile, place orange slices on the grill and cook, turning once, until nicely grill-marked, 1 to 2 minutes per side. Slice pork and arrange on a platter. Garnish with orange slices and rosemary sprigs. Serve immediately with beans.
If using an indoor cast iron grill pan, preheat over medium-high. Once hot, add pork and cook, turning occasionally, about 25-30 minutes. Remove to a cutting board and grill orange slices as directed above.
This recipe was created for and sponsored by BUSH’S® Grillin’ Beans®. I was compensated for my time, however, all opinions are my own.