By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 3
248 cal · 35 min
Orange, Sage, and Garlic Rubbed Pork Tenderloin
Recipe GLPRdb45146f661215
A savory and citrus-forward grilled pork tenderloin coated with a fragrant spice rub combining fresh garlic, sage, and bright orange zest, finished with a touch of marmalade for subtle sweetness. Perfect for a special occasion dinner.
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Ingredients
3 medium garlic cloves, minced
1 tablespoon orange zest, grated
1 tablespoon fresh sage leaves, chopped
1 tablespoon orange marmalade
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 pork tenderloin, about 1 pound, silver skin trimmed
Directions
In a small bowl, combine the minced garlic, orange zest, chopped sage, orange marmalade, and olive oil, stirring until well blended into a thick paste.
Pat the pork tenderloin dry with paper towels. Season all sides evenly with salt and black pepper.
Spread the garlic and sage paste all over the surface of the pork tenderloin, rubbing it firmly into the meat so it adheres well.
Preheat your grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
Place the rubbed pork tenderloin on the hot grill. Sear for 4 to 5 minutes on the first side without moving it, allowing a light char to form.
Turn the tenderloin and sear the other side for another 4 to 5 minutes.
Continue cooking, turning as needed, until the pork reaches an internal temperature of 145°F when measured with a meat thermometer inserted into the thickest part. This typically takes 16 to 20 minutes total from the time it hits the grill.
Transfer the cooked pork tenderloin to a cutting board and let it rest for 5 minutes before slicing. Serve warm.
Comments
This is a straightforward dish that hits Charlotte's strength: quality pork from any major chain at a reasonable price, with seasonings every grocer stocks. The real time is closer to 45 minutes once you factor in resting the meat before slicing, which the recipe glosses over—a 10-minute rest after a 25-minute roast matters for texture and juiciness. Cost per serving lands around $6 to $7, driven almost entirely by the pork tenderloin itself, making this economical enough for a weeknight but not a bargain. It reheats decently cold or sliced into a salad, and feeds three as stated if sides are generous, though the portion will feel lean on its own.
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