This Grilled Pork Tenderloin with Orange-Chili Glaze and Carrot Pesto is a fantastic summer dish perfect for the grill. While carrot pesto might seem unconventional, its sweet and spicy charred flavor will have you wanting more. Check out my process on Instagram.

orange glazed pork tenderloin

Keep scrolling for the full recipe, and don't forget to explore my grilling cheat sheet. If you try this, please share your thoughts and rating below!

camille styles holding orange glazed pork tenderloinorange chili pork tenderloin on outdoor table
Preparation Time

45 minutes

Cooking Time

15 - 20 minutes

Recipe Categories

Ingredients

For the Marinade:

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • Zest and juice from 1 orange
  • 6 minced garlic cloves
  • Pinch of salt and freshly ground black pepper

For the Pork:

  • 1 pork tenderloin (approximately 1 pound)
  • Kosher salt & freshly ground black pepper, to taste
  • 2 teaspoons chili powder (divided)
  • 1 pound carrots, washed and halved lengthwise
  • Extra virgin olive oil
  • For Garnish: Mint leaves and sliced red chili

For the Carrot Pesto:

  • 1/2 cup mint leaves
  • 2 garlic cloves
  • 1/4 cup toasted walnuts
  • Drizzle of honey
  • Zest and juice of 1 orange
  • 1/3 cup extra-virgin olive oil (or more if needed)

Instructions

  1. Prepare the Marinade: In a mason jar, combine all marinade ingredients and shake well.
  2. Pour the marinade over the pork and let it soak for 2 - 8 hours to enhance flavor.
  3. Remove the pork from the marinade (discard the marinade) and season with salt, pepper, and 1 teaspoon of chili powder.
  4. In a large bowl, coat the halved carrots with olive oil, salt, pepper, and the remaining chili powder.
  5. Grill the pork tenderloin and carrots over medium-high heat, turning the pork once and stirring the carrots occasionally.
  6. After about 10 minutes, take the carrots off the grill once they are charred and tender.
  7. Use an instant-read thermometer to check the pork; when it hits 145°F (after about 16 minutes), transfer it to a cutting board and let it rest for 5 minutes. Slice the pork into 1/2-inch thick pieces.
  8. Make the Pesto: In a blender, combine mint, garlic, walnuts, olive oil, honey, zest and juice of orange, and half of the grilled carrots. Blend to a chunky consistency.
  9. To serve, place a scoop of pesto on each plate, top with pork slices, grilled carrots, fresh mint leaves, and sliced chili. Enjoy!