This grilled pork tenderloin is inspired by the flavors of the Yucatán grill, with smoky achiote pork vibes and an amazing citrus pork marinade made from fresh orange, lime, and lemon juice. It’s a bright, bold twist on traditional cochinita pibil, made easy for weeknights—no banana leaves or long roasting times needed. A delicious marinade, a hot grill, and you’ve got a juicy, flavorful dish that’s perfect for tacos, bowls, or summer dinners.
The Quick Dish on Yucatan-style Pork
Prep: 15 min | Marinate: 4 hours | Cook: 8 min | Total Time: ~4.5 hours
Cuisine Inspiration: Yucatán / Mexican
Primary Cooking Method: Grilling
Dietary Info: Gluten-free, Dairy-free, Low-carb
Key Flavor: Smoky, citrusy, and mildly spicy
Skill Level: Beginner, Easy — If you can measure and squeeze citrus, you can make this!
Achiote Pork
In his 20s, my husband went on several mission trips to the Yucatan Peninsula, Mexico to help build homes. He always raved about the food, especially the Pibil pork. A few years ago, we reunited with friends who went on those same trips, and they took us to a local Yucatán-style Mexican restaurant. The flavors of their Cochinita Pibil were unforgettable: earthy, citrusy, and so tender. I knew I had to recreate something similar at home.
This grilled achiote pork tenderloin is my spin on those flavors—think Cochinita Pibil meets backyard barbecue. It skips the banana leaves and long roasting time, but keeps the bold, citrusy flavor. And the best part? It cooks up fast! Our family loves serving it sliced into medallions with Spanish rice and a simple cucumber salad. It’s also amazing chopped up in tacos or tucked into burritos.
Packed with protein and bursting with flavor, this pork tenderloin recipe might just become your new go-to summer grill favorite.
Disclaimer: The post is sponsored by the Iowa Pork Producers Association, but all opinions (as always!) are my own.
Mexican Pork Tenderloin Ingredients & Substitutions
- Pork tenderloins: Lean, quick-cooking, and super tender when marinated and grilled, one of my favorite cuts of meat. You can use this marinade with various cuts of pork, such as pork loin, pork shoulder, or even pork chops, if you prefer.
- For serving: Top off your achiote pork tenderloins with pickled onions and fresh cilantro!
Citrus Pork Tenderloin Marinade Ingredients
- Oranges, Lemons & Limes (juice + zest): This citrus trio brings sweetness, brightness, and tang. Orange juice adds mild sweetness, lemons help tenderize, and lime juice gives that classic zing. Fresh is best!
- Garlic: Adds depth and a savory kick to the marinade. Garlic powder can be used in a pinch (use about 1 teaspoon)!
- Kosher salt – Enhances flavor. If using fine sea salt or table salt, reduce the amount slightly (start with ¾ tablespoon).
- Achiote Powder (also called Annatto): This earthy, mildly peppery spice gives the pork its signature color and depth. Look for it in the Latin or international foods aisle of most grocery stores, or in the spice section. If unavailable, substitute with ancho chili powder or a mix of sweet paprika and cumin.
- Ground chipotle powder: Adds smoky heat. Smoked paprika can be used for a milder, non-spicy version.
- Ground cumin: Brings warm, earthy notes—key for that classic flavor.
- Cayenne pepper: Optional, for extra heat. Omit or reduce if you prefer it milder.
- Mexican oregano: Bolder and more citrusy than regular oregano. If unavailable, use regular oregano!
- Ground black pepper: Adds balance and sharpness. Freshly ground is best, but pre-ground works too.
- Vegetable oil: Helps prevent sticking on the grill; use a high-heat oil like avocado or canola.
Get the full recipe in the recipe card below.
Watch how easy it is to make Citrus Pork Tenderloin
What is Achiote Powder
Achiote powder, made from ground annatto seeds, gives this dish its distinctive earthy flavor and vibrant red hue. It’s commonly used in Yucatán cuisine. If you can’t find it, ancho chili powder is a great substitute. Achiote paste is a mixture of powder, garlic, vinegar, and other spices—it’s more concentrated and ready to use as a marinade base. I prefer making my own blend.
Why Choose Pork?
Pork is a fantastic source of high-quality protein, perfect for fueling summer adventures. And when you buy pork at your local grocery store, you’re supporting family farms right here in the U.S.—especially in Iowa, where about one-third of America’s pork is raised. That’s a big deal for our farmers and communities!
👉 Learn more pork facts and cooking tips here.
If you are looking for more pork recipes, try my grilled Asian pork tenderloin, Instant Pot Carnitas or Slow Cooker Pulled Pork recipes!
How to Make Grilled Achiote Pork
Step 1 – Make the Marinade
Zest one orange, lemon, and lime into a medium bowl. Add the juice from all the citrus. Stir in garlic, kosher salt, achiote powder, chipotle powder, cumin, cayenne, oregano, and black pepper. Whisk until well blended.
Step 2 – Prep & Marinate the Pork
Trim the tenderloins of silver skin and excess fat using a sharp knife (watch the video for instructions). Cut each in half crosswise, then cut each piece lengthwise for smaller, quicker-cooking portions.
Place pork into the marinade, turning to coat, or transfer to a freezer bag, pour marinade over and squish to coat. Cover with plastic wrap, pressing it against the surface if marinating in a bowl. Refrigerate for 4 hours, up to 8 hours max
Step 3 – Grill & Serve
Bring the pork to room temperature 30 minutes before grilling. Drain and place pieces on a paper towel–lined tray to remove excess marinade. If desired, reserve the marinade to boil and use over the grilled pork tenderloins. Preheat your outdoor grill to medium-high and lightly oil the grates.
Drizzle or spray pork with vegetable oil, and optionally sprinkle with a bit more achiote powder. Grill pork pieces without crowding for 4–5 minutes per side, until they release easily and the internal temp reaches 135–140°F.
Transfer to a cutting board or platter and tent with aluminum foil. Let the meat rest for 5–10 minutes before slicing into thick slices. Garnish with chopped cilantro and pickled red onions. This recipe was inspired by Chef John’s recipe.
Make Achiote Sauce (optional)
- Transfer leftover marinade to a small saucepan (after removing the pork).
- Bring it to a full boil over medium-high heat for at least 1 minute—this kills any harmful bacteria.
- Reduce the heat and simmer for 5–10 minutes, stirring occasionally, until it thickens slightly.
Pro Tip: Use an instant-read thermometer to check doneness by inserting it into the thickest part. Pork tenderloin is safe to eat at 145°F and may have a slight rosy pink inside—that’s perfectly normal and delicious! If you take it off the grill at 140°F, it will reach 145°F while it rests for 3 – 10 minutes (tented in a little foil). See the full temperature chart here.
How to Store Citrus Pork Tenderloin
Refrigerate Leftovers: Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 4 days. Slice or dice it up for easy reheating or use cold in salads, tacos, nachos or wraps.
Reheat Gently: To keep the pork from drying out, reheat it in a skillet over low heat with a splash of water or broth, or microwave it in 30-second bursts, loosely covered.
Freezing Cooked Pork: You can freeze the cooked pork! Let it cool completely, then store in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.
Freezing Uncooked Pork in Marinade: If you’re not cooking the pork immediately, freeze it immediately after combining. It will stay good in the freezer for up to 2 months. Thaw in the fridge overnight and grill within 24 hours.
Make-Ahead Barbecue Pork Tenderloin (Marinade)
Want to prep ahead? Combine the pork and marinade in a freezer-safe bag and freeze right away—don’t refrigerate first, as the citrus can break down the meat. Thaw overnight in the fridge and grill within 24 hours. Do not refreeze after thawing. Use within 2 months for best flavor.
Variations to Grilling Pork Tenderloin
Some recipes incorporate jalapeno, serrano or habaneros; along with a little cinnamon — feel free to slice up peppers in the marinade, and add up to ½ a teaspoon Ceylon cinnamon.
Oven-Baked Yucatán-Style Pork
No grill? You can easily make this pork in the oven with delicious results.
For sliced pork: Preheat your oven to 375°F (190° C). Prepare a Dutch oven or line a 9×13″ baking dish with foil, leaving extra on the sides to fold over the top. Place the marinated pork pieces in the pan, fold the foil over to cover, and then lay another sheet of foil over the top to seal in the moisture. Bake for about 25–30 minutes, or until the internal temperature reaches 135–140°F. Let it rest for 5–10 minutes before slicing.
For taco-style shredded pork: Preheat oven to 300°F(150° C). Prepare the baking dish the same way, making sure the foil seals tightly. Bake the pork for about 4 hours, or until it’s fall-apart tender and shreds easily with a fork. Shred the pork and let it rest in the juices for 10–20 minutes before serving.
Stovetop Grill Pan
A grill pan is a great indoor option. Preheat over medium heat, lightly oil the pan, and cook the pork pieces 4–5 minutes per side, just like on an outdoor grill. You’ll still get great char and flavor! Don’t forget to let it rest!
Slow Cooker Cochinita Pibil
Place marinated pork in a crockpot with all the marinade. Cover and cook on low for 6–8 hours or high for 4–5 hours, until pork is fall-apart tender. Shred and let it soak in the juices before serving.
Air Fryer
Yes, you can make air fryer pork tenderloin! Preheat to 400°F, place the marinated pork pieces in a single layer, and cook for 10–12 minutes, flipping halfway through, until the internal temp hits 135–140°F. Let rest before serving.
Pibil-Style Tacos (Grilled Pork Variation)
After grilling, thinly slice the pork across the grain or chop it into small pieces for tacos. If it’s super tender, lightly shred it.
Serve with: Warm corn tortillas, pickled red onions, fresh cilantro, blender salsa, cotija cheese, and a squeeze of lime.
FAQs for Mexican Pork Marinade
To check doneness properly, use a meat thermometer to measure the temperature at the thickest part of the cut. Once you have reached the desired internal temperature, remove from heat and let it rest for three minutes. Make sure it is cooked until at least 145°F!
Pork tenderloin cooks quickly on the grill—usually about 8 to 12 minutes total, depending on thickness and grill temperature. Grill over medium-high heat for 4 to 5 minutes per side, turning once, until the internal temperature reaches around 138-140°F.
For a citrus-based marinade, 4–6 hours is ideal, with a maximum of 8 hours to avoid the pork becoming mushy. For non-citrus marinades, you can marinate for 4–12 hours, or up to 24 hours depending on the ingredients. Even 30 minutes can add flavor in a pinch! Freeze right away for up to 2 months! Thaw and grill!
Pork tenderloin is a long, thin, and very lean cut of meat that comes from along the backbone of the pig. It’s known for being extra tender and mild in flavor, which makes it perfect for marinades and quick-cooking methods like grilling or roasting. It’s not the same as pork loin—which is larger and better for slow roasting. Pork tenderloin is typically sold in packs of two at the grocery store, each weighing about 1 to 1.25 pounds.
What to serve with this grilled pork tenderloin recipe
We love keeping it simple with a bit of Spanish rice, and a fresh cucumber avocado salad, but you can also try Cilantro Lime Rice, Mexican Street Corn, this Mexican chopped salad or even some Garlic Mashed Potatoes!
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Video
Equipment
- Lodge Cast Iron Reversible Grill/Griddle
Ingredients
- 2 naval oranges juiced (zest from one)
- 2 lemons juiced (zest from one)
- 2 limes juiced (zest from one)
- 6 cloves garlic minced or pressed
- 1 tablespoon kosher salt
- 1-2 teaspoons achiote powder see Note 1, also called Annato
- 1 teaspoon ground chipotle powder
- 1 teaspoon ground cumin
- ¼-½ teaspoon cayenne pepper
- 1 teaspoon Mexican oregano see Note 2
- ½ teaspoon ground black pepper
- 2 pork tenderloins trimmed of silver skin and excess fat, between 2-2 ½ pounds total
- 1 tablespoon vegetable oil I use avocado oil, for brushing the meat and the grill grates.
For Serving
- Pickled red onions see Note 4
- Chopped fresh cilantro
Instructions
- Make the Marinade: Zest one orange, lemon, and lime into a medium bowl. Add the juice from all the citrus. Stir in garlic, kosher salt, achiote powder, chipotle powder, cumin, cayenne, oregano, and black pepper. Whisk until well blended.2 naval oranges, 2 lemons, 2 limes, 6 cloves garlic, 1 tablespoon kosher salt, 1-2 teaspoons achiote powder, 1 teaspoon ground chipotle powder, 1 teaspoon ground cumin, ¼-½ teaspoon cayenne pepper, 1 teaspoon Mexican oregano, ½ teaspoon ground black pepper
- Prepare the Pork: Trim the tenderloins of silver skin and excess fat. Cut each in half crosswise, then cut each piece lengthwise for smaller, quicker-cooking portions.2 pork tenderloins
- Marinate the Pork: Place pork into the marinade, turning to coat, or transfer to a freezer bag and squish to coat evenly. Cover with plastic wrap pressed against the surface if marinating in a bowl. Refrigerate for 4–6 hours, up to 8 hours max (see Note 3).
- Preheat the Grill: Remove pork from the fridge 30 minutes before grilling. Drain and place pieces on a paper towel–lined tray to remove excess marinade. Preheat your outdoor grill to medium-high and lightly oil the grates. (See Note 4 for other cooking methods)
- Grill the Pork: Drizzle or spray pork with vegetable oil, and optionally sprinkle with a bit more achiote powder. Grill pork pieces without crowding for 4–5 minutes per side, until they release easily and the internal temp reaches 135–140°F.
- Rest & Serve: Transfer to a cutting board or platter and tent with foil. Let rest for 5–10 minutes before serving. Garnish with chopped cilantro and pickled red onions. Slice or let guests slice their own.
Notes
- Achiote Powder: Also known as annatto, this gives the pork its signature earthy flavor and reddish color. If you can’t find it, ancho chili powder is a great substitute. Use more for spicier pork; we like one teaspoon for a milder version.
- Mexican Oregano: Has a bolder, citrusy flavor than regular oregano. If unavailable, regular oregano can be used.
- Marinating Tips: Due to the acidity of citrus juice, avoid marinating longer than 8 hours. For make-ahead, freeze the pork immediately after adding the marinade and thaw it overnight in the fridge before grilling.
- Pickled Red Onions: Use your favorite store-bought version, or try my homemade pickled red onions recipe on the blog.
- Pork Marinade: This marinade is delicious with pork roast, pork butt and shoulder, as well as pork chops.
- Traditional Cochinita Pibil typically uses Seville oranges, which are a type of bitter orange. We make our version using sweet oranges, lime, and lemon juice; you may also use grapefruit juice if preferred.
Recipe Variations
For all methods, cook pork until it reaches an internal temperature of 135–140°F.- Grilled for Tacos: Grill pork as directed, then slice, chop, or shred for tacos. Serve with corn tortillas, pickled red onions, cilantro, cotija, and lime.
- Stovetop Skillet or Grill Pan: Cook pork on a well-oiled grill pan or cast iron skillet over medium-high heat, cook in batches to avoid overcrowding – 4–5 min per side. Rest, then slice.
- Oven-Baked or Dutch Oven:
- For sliced pork, bake at 375°F for 25–30 minutes.
- For shredded meat, bake at 300°F for 4 hours, until tender.
If using a 9×13″ pan, line with foil and cover tightly to trap moisture. (No foil needed with a Dutch oven.)
- Air Fryer: Cook at 400°F for 10–12 min, flipping halfway through.
- Slow Cooker Cochinita Pibil: Place pork and marinade in the slow cooker. Cook on LOW 6–8 hours or HIGH 4–5 hours. Shred and let it rest in the juices.
- Want to Serve the Marinade as Sauce? Bring the leftover marinade to a full boil for at least 1 minute, then simmer for 5–10 minutes to reduce and concentrate the flavors. Safe and perfect for drizzling over sliced pork.
Nutrition
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