This Citrus-Grilled Pork Tenderloin Is Exactly What You Need To Eat For Dinner Tonight

    Totally doable.

    Citrus-Grilled Pork Tenderloin

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    1 whole pork tenderloin, silver skin removed

    Salt and pepper to taste

    Olive oil

    To assemble:
    1 bulb fennel, trimmed of fronds

    3 pieces citrus fruit (grapefruit, orange, etc.)

    1 tablespoon olive oil

    Salt to taste

    Mint leaves (optional, for garnish)


    Light a grill and heat to medium. Season the pork tenderloin liberally with olive oil, salt and pepper. Grill the pork, turning occasionally to evenly brown all sides. Use an instant read thermometer to check internal temperature. Remove pork from heat when temperature reaches 150 degrees farhenheit. Allow the meat to rest at least 10 minutes. Remove the skin from the citrus fruit and thinly slice. Remove the core from the fennel bulb and thinly slice. In a small bowl, toss fennel with olive oil, salt and pepper. When meat is rested, slice into medallions and layer on a platter. Garnish pork with fennel and citrus. Drizzle a small amount of olive oil over the top and finish with a sprinkle of salt. Garnish with optional mint leaves.

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