Grilled Pork Loin Fillet with Sweet Chili Orange Glaze is a dish perfect for any occasion. It looks fancy but it’s easy to make and budget-friendly! This recipe uses a sweet and salty brine resulting in tender juicy pork which is then glazed with sweet heat and flame-grilled forming a delicious outer crust. Once sliced you can drizzle with some extra glaze for a simply made special meal on any occasion!
Grilled Pork is an economical way to entertain. If you love the ease of pork recipes we also have Grilled Pork chops with a honey mustard glaze and Grilled Mojo pork to add to your outdoor entertaining menus!
Today’s post is sponsored by Smithfield. All opinions and observations are my own.
I’m thrilled we are getting into grilling season! It’s truly my favorite way to cook! There is nothing like being the master of the grill and sharing an amazing dinner with friends and family that they love. With Smithfield® Fresh Pork it’s easy to grill to impress because the quality of the meat makes it an easy way to show off your grilling skills.
When I was approached by Smithfield to share a recipe using Smithfield Fresh Pork I was very excited. I’ve been buying their ribs, pork tenderloins, pork chops and pork loins for several years because it tastes great, as well as it being an economical way to entertain.
My family and friends love the pork because it’s always tender and juicy. The ribs are especially wonderful because they have so much meat on them. Grilling allows us to eat what we love outside enjoying the beautiful outdoors. Smithfield has something for every occasion depending what you are looking for.
Sharing a recipe using their All Natural Fresh Pork Tenderloin is a way to make it easy for you to entertain with confidence. When you buy the Smithfield brand you are getting a great product that tastes amazing.
I love a good pork tenderloin. It’s a great option for entertaining outdoors because it’s so versatile; it can be served for special occasions but works just as well for a casual weeknight dinner.
The Smithfield Fresh Pork tenderloin is naturally tender and juicy and is fresh and never frozen. The pork is raised in the USA and gives 23 grams of protein per serving which I feel great about serving to my family. It’s super easy to find at your local Walmart in the fresh meat department. Or you can make it even easier and use their App to order.
I ordered the ingredients through Walmart’s OPD (Online Pick-up and Delivery.) It was super easy to use the app to place my order for everything: Smithfield All Natural Fresh Pork Tenderloins, ground cumin, frozen orange juice, and the chili powder.
I drove up, let them know I was there and they brought the order out and placed it in my car. Talk about easy and stress-free. You can find them online here!
Grilled pork loin fillet
Pork has always paired nicely with the sweetness of fruit, from plums to apples, and as this recipe will show you, oranges. Pork itself is a relatively sweet meat, so not only does it pair nicely with sweet fruit, it is also balances nicely with the tartness from the citrus.
The brining does what brining is meant to do which is permeate flavor deep throughout the cut of meat but also gives us a juicier, more tender bite. The awesome thing about this recipe is it only needs to be submerged in a brine for 45 minutes to work its magic.
The sweet chili sauce is a combination of sweet, subtle heat, and sour citrus, and oh my goodness, is it ever good! The flavor of the cumin gives it a warmth and hits a deeper earthy note rounding out the other flavors so beautifully.
If you’re already thinking about all of the summer grilling you’ll be doing, add this one to your rotation. It’s easy, low fuss, and can be served as a main dish for fancy shindigs or casual weekend dinners with the family!
What is the difference between pork tenderloin and pork loin?
Both of these cuts of meat are from different parts. Pork tenderloin is usually longer and smaller in diameter, without bone. It’s got a very tender and juicy texture and is great for grilling.
Pork loin, on the other hand, can contain bone and is wider in diameter. When cut it’s reminiscent of the shape of a steak. It’s a great type of pork for roasting or slow cooking.
Brining pork tenderloin
I tested both brining and not brining the pork tenderloins and found for the purpose of grilling they were a lot more succulent if I took the time to brine them.
The hot temp of the open flames seems to zap some of the juices, so it is well worth your time to do this extra step. It’s a simple brine of salt, sugar, and water and just 45 minutes. Don’t you just love something so simple?
- Smithfield All Natural Fresh Pork Tenderloins – Also known as pork loin fillet.
- Brine – A simple brine of water, salt, and white sugar.
- Salt and Pepper – Used as an added seasoning for the pork.
For the Sweet Chili Glaze
- Chili Powder – Added heat and flavor.
- Ground Cumin – A grounding spice that balances out the other flavors.
- Olive Oil – Used to help blend the rest of the ingredients in the glaze.
- Frozen Orange Juice – From concentrate, don’t dilute it with any water after the thaw. You want the concentrated orange flavor.
How to make pork tenderloin on a gas grill
- Place trimmed tenderloin in water, salt, and sugar brine and let sit for 45 minutes. Then, rinse and pat dry with a paper towel.
- Coat the pork with the glaze and generously season with salt and pepper. Boil any excess glaze on the stovetop and use it to spoon over the grilled pork later on. You can thicken the glaze by boiling longer if you like a thicker sauce.
- Preheat the gas grill to high (400°) and reduce burners to medium heat. Place the tenderloins onto the grill, close the lid and cook for 7 minutes.
- Open the lid, flip the tenderloin over and cook for another 6 minutes(close the lid.) At this point, you’ll start to see beautiful signature grill marks.
- Turn off the grill, but keep the lid closed allowing it to continue grilling on the residual heat for an additional 5 minutes. Then check the pork with a thermometer and make sure it is 145°. If it is not, close the lid again and let it remain in the grill until it rises to temp.
- Remove from the grill to a cutting board and allow it to rest for 5 minutes before slicing.
- Spoon the remaining glaze over top for presentation or on the side of individual servings.
What temp to cook to get perfect grilled pork tenderloin
145° is safe for consumption according to The USDA and the Pork board, even if there is a little pink on the inside. 155° would be ideal if you prefer your pork a little more done. It will still be on the moist side, but you won’t see any pink.
How to use a charcoal grill using this recipe for tenderloin.
Charcoal-grilled pork tenderloin is prepared using 2 zone cooking.
This means there is a hot side containing all the coals and another side with none. The side without the coals will provide indirect heat.
Once the charcoals are hot, you’ll place the tenderloin over the side of the charcoal for the grilling for the first two cooking times. You will then move to the other side for the last 5 minutes or so of cooking.
You will need to watch to make sure the tenderloin doesn’t over-cook because charcoal grills tend to run really hot!
More great sauces for grilled pork tenderloin
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Sweet Chili Glaze
- 1 Tablespoon Chili Powder
- 1 Teaspoon Ground Cumin
- 3 teaspoons Olive Oil
- 1/2 Cup Frozen Orange Juice concentrate, thawed
- 2 Smithfield All Natural Fresh Pork Tenderloins (about 2 pounds total)
- 3 cups Water
- 1/4 cup Salt
- 1/4 Cup White Sugar
- Salt and Pepper
- Trim the tenderloin of any excess fat and remove the sliverskin if there is one.
- Mix the water, sugar and salt in a glass bowl (all should be completely dissolved before adding in pork.)
- Place the two tenderloins into the brine and let sit for 45 minutes.
- Remove from the brine after 45 minutes, rinse and pat dry with a paper towel.
- Brush on the glaze over all surfaces of the pork. Save the exess glaze to place into a small sauce pan to bring to a boil for 3 minutes to be able to spoon over the grilled pork tenderloin.
- Generously season the glazed tenderloins with salt and pepper.
- Preheat the gas grill to high (400°)
- Reduce the burners to medium and place the tenderloins onto the grill, close the lid for 7 minutes.
- Open the lid, flip the tenderloin over and cook for another 6 minutes with the lid closed. The pork will be getting a nice grilled marks on the edges imparting a beautiufl seared flavor.
- At the end of 6 minutes you will turn off the grill, but keep the lid closed and let it remain inside the grill for an additional 5 minutes. Then check the pork with a thermometer and make sure it is 145°. If it is not, close the lid again and let it remain in the gril until it rises to temp. You'll want to check the temperature quickly so you don't lose all of the heat inside.
- Once at temp (145°) , remove from the grill to a cutting board.
- Allow the meat to rest for 5 minutes, then cut accross the grain into 1/2 inch slices.
- Spoon over the top a tablespoon of the excess glaze. You can also serve the glaze on the side if you want to give your guests the option to use as much or as little as they wish.
This recipe is adapted from a neighbor that I lived next to right out of college. She shared this recipe with me when I was first starting out learning to cook. It's a family favorite because it works every single time!
Amount Per Serving: Calories: 110Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 4818mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 4g
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.