Pork Tenderloin With Pummelo Citrus Sauce

Pork Tenderloin With Pummelo Citrus Sauce

Citrus and spice, and all things nice. This recipe adds a spicy citrus flair to pork tenderloin, using a marinade that is full of pummelo and lemon goodness. The final step adds a bit of orange juice for a citrus sauce to serve over the meat. It’s a meal fit for company.
Course Main Dish


  • 3/4 cup liquid honey
  • 1/4 cup olive oil
  • 2 teaspoons paprika
  • 1/4 teaspoon Cayenne Pepper
  • 1 Pummelo zest and juice
  • 1 Lemon zest and juice
  • 4 cloves garlic finely grated and divided
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 pound pork tenderloin
  • 2 oranges juiced


  • Preheat oven to 450°F.
  • In a large bowl, combine all the ingredients except the pork tenderloin and orange juice.
  • Whisk together until thoroughly combined.
  • Add the pork tenderloin to the bowl and turn it over and over to coat all surfaces.
  • Cover and let it marinate at room temperature for about 1 hour, or place in the fridge to marinate overnight.
  • Take the pork out of the marinade when you are ready and place in a shallow baking dish.
  • Drizzle a little of the marinade over the tenderloins. Take the rest of the marinade, and strain out any solid bits. Set aside for now.
  • Roast in the oven for about 20 to 30 minutes, depending on thickness. A meat thermometer should read 145°.
  • Remove from the oven and let it rest for about 5 minutes before cutting.
  • While you wait, add the remaining marinade liquid and the orange juice (should be about 1/2 cup) to a small saucepan. Bring to a boil at a medium high setting. Let it boil, skimming off any foam, for about 10 minutes, or until it is reduce by up to 2/3.
  • Slice the pork tenderloin, and serve with the citrus sauce.
Keyword Pummelo
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