Sleep Love Eat

{Citrus Pork Tenderloin}

I’ve been on a HUGE lemon kick lately. Over the last few months, I’ve purchased lemon hand cream, lemon lip gloss, a lemon-mint scented candle, and even mixed up a lemon-flavored cocktail for guests the other night that included – wait for it – lemon sorbet.

It’s a problem people. A lemon addiction. And I think I need help.

Ever since trying some new citrus-based recipes, I cannot seem to get enough of their mouth-puckering, sunshine-colored flavor bursts. So what’s a girl to do?

I took an old favorite cut of meat, the fabulous pork tenderloin, and drenched it in a little spice, a little savory, and a whole lot of citrus. This is a very simple, fresh recipe that will make your taste buds dance with joy. Marinating the pork the night before also means coming home to dinner almost done – just cook up and enjoy!


  • 2 Pork Tenderloin
  • ½ cup fresh-squeezed Lemon Juice
  • ½ cup fresh-squeezed Lime Juice
  • 1 tablespoon ground Cumin
  • 1 tablespoon Sea Salt
  • 1 tablespoon fresh ground Black Pepper
  • Bacon grease or Coconut Oil as needed for searing


  • Generously season the pork tenderloins on all sides with the Ground Cumin, Sea Salt, and fresh ground Black Pepper.

  • Place your pork tenderloins in a Ziploc bag or Tupperware, and drench with the fresh-squeezed Lemon and Lime juice.

  • Marinate for at least one hour, up to 24 hours, in the refrigerator.

  • When it’s time to cook, preheat your oven to 400 degrees.
  • Heat a pan over medium-high heat, and add your bacon grease or cooking oil of choice.
  • When the pan is hot, sear the pork tenderloins on all sides until golden brown. (About 2 minutes per side).

  • Place the sauté pan in the oven and roast the tenderloins for 10-15 minutes or until the meat registers 137 degrees at the thickest part.
  • Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow the pork to rest for 10 minutes.
  • Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done.


Our Citrus Pork Tenderloin alongside a small serving of mashed sweet potatoes.


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