Citrus Ginger Grilled Pork Tenderloin with Citrus Glaze & Creamy Polenta
Updated Dec 11, 2025, Published Dec 18, 2020
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Bright, Juicy & Comforting
If you’re craving a main course that’s both bright with citrus flavor and comforting with creamy goodness, this Citrus Ginger Grilled Pork Tenderloin with Citrus Glaze & Creamy Polenta is a winner. Tender pork tenderloins are marinated in a zesty citrus-ginger mixture, seared or grilled to juicy perfection, and finished with a tangy citrus glaze that pairs beautifully with rich, silky polenta. This is the kind of dish that looks like it belongs at a special dinner — yet it’s easy enough for a satisfying weeknight meal.
Table of Contents
What You’ll Need
Pork & Marinade
- Pork tenderloins (about 1.5 pounds total)
- Gluten-free soy sauce
- Honey
- Rice vinegar
- Olive oil
- Orange juice
- Lemon juice
- Garlic, crushed
- Fresh ginger, minced
- Red pepper flakes (optional for a hint of heat)
Citrus Glaze
- Olive oil
- Chopped onion
- Dry sherry
- Reserved marinade (thickened into a flavorful sauce)
For the Creamy Polenta
- Gluten-free chicken broth, vegetable broth, or water
- Quick-cooking polenta
- Salt
- Butter or dairy-free alternative
- Parmesan cheese or dairy-free substitute
With this lineup, citrus and ginger take center stage while polenta brings indulgent creaminess to balance the bright, tangy pork.
What Makes This Dish Exceptional
Bold Citrus Meets Savory Ginger
The marinade’s blend of orange juice, lemon juice, honey, and fresh ginger gives the pork a lively sweet-tart profile with just a touch of warmth. Meanwhile, gluten-free soy sauce adds depth and umami, making every slice rich and flavorful.
Tender, Juicy Pork Every Time
Whether you grill it outdoors or roast it in the oven, this pork tenderloin stays juicy and tender. Marinating ahead ensures each bite is infused with bright citrus notes and aromatic spice — a refreshing contrast to rich, creamy polenta.
Creamy Polenta That Comforts
The polenta in this dish isn’t an afterthought — it’s a stand-out component. Slow cooked with broth and finished with butter and cheese, it’s smooth, comforting, and the perfect vehicle for spooning up citrus glaze and juicy pork.
Why You’ll Love Serving This Meal
- Elegant Yet Approachable: It’s impressive enough for guests yet simple enough for family dinners.
- Citrus Bright, Not Overwhelming: The citrus flavors uplift the dish without overpowering the richness of the pork and polenta.
- Great Leftovers: Extra pork works wonderfully in salads or stir-fries the next day.
- Perfect for Any Season: Light and bright for spring or summer, comforting and hearty for fall or winter.
Serving Suggestions & Pairings
This dish pairs beautifully with seasonal sides such as:
- Simple green salad with lemon vinaigrette
- Roasted asparagus or broccolini
- Steamed green beans with toasted almonds
- A crisp white wine or citrusy rosé
Add fresh citrus wedges on the side to brighten every plate and let guests squeeze extra juice over their pork.
Why This Recipe Should Be on Your Table
Citrus Ginger Grilled Pork Tenderloin with Citrus Glaze & Creamy Polenta ticks all the boxes: vibrant flavors, juicy protein, creamy comfort, and pretty presentation. Bright citrus and warming ginger make the pork memorable, while the creamy polenta brings scattered plates together into one satisfying meal. Perfect for everything from a special gathering to an elevated weeknight dinner, this recipe proves that fresh, bold ingredients can turn a simple cut of meat into something extraordinary.
Citrus Ginger Grilled Pork Tenderloin with Citrus Glaze & Creamy Polenta
Ingredients
- 2 pork tenderloins (totaling 1.5 pounds)
For the Marinade:
- 2 tablespoons (30 mL) gluten-free soy sauce
- ¼ cup (60 mL) honey
- ¼ cup (60 mL) rice vinegar
- 2 tablespoons (30 mL) olive oil
- ¼ cup (60 mL) orange juice
- Juice of half a lemon
- 2 cloves garlic, , crushed
- 2 teaspoons (10 g) minced fresh ginger
- ½ teaspoon (1 g) red pepper flakes, optional
For the Sauce:
- 1 tablespoon (15 mL) olive oil
- 1/3 cup (38 g) finely chopped onion
- 2 tablespoons (30 mL) dry sherry
For the Creamy Polenta:
- 3 cups (710 mL) gluten-free chicken broth, vegetable broth, or water
- 1 cup (166 g) quick-cooking fine yellow or white polenta
- ½ teaspoon (3 g) kosher or fine sea salt (1 teaspoon if using water)
- 1½ tablespoons (22 g) butter or dairy-free butter alternative
- ¼ cup (25 g) Parmesan cheese or dairy-free cheese alternative
Instructions
For the Tenderloins:
- Trim tenderloins of any fat. Place them in a plastic zip-topped bag.
- In a medium bowl, combine marinade ingredients, whisking until well blended. Pour mixture over tenderloins, seal the bag, and marinate in the refrigerator 2 hours.
- Preheat the oven to 375°F. Oil a shallow baking pan lightly.
- Remove tenderloins from marinade, shaking off any excess. (Reserve remaining marinade.) Place tenderloins in a shallow pan and roast for 20 minutes. Transfer meat to a platter and let rest 10 minutes before slicing. (To prepare on a grill, preheat the grill to medium-high heat. Place tenderloins on oiled, preheated grill and cook, turning frequently, about 18 minutes or until an instant-read thermometer inserted into the thickest part registers 155°F.)
- Meanwhile, make the sauce. In a small saucepan, heat olive oil over medium heat. Sauté onions until translucent, about 2 minutes. Add sherry and simmer for 30 seconds. Add reserved marinade and simmer over medium heat for 10 minutes or until slightly thickened.
- Cut tenderloin into ¼-inch thick slices. Spoon hot marinade over each slice.
- Leftovers can be cooled, wrapped, and refrigerated for up to 2 days.
For the Polenta:
- Bring broth or water to a boil. Add polenta in a slow, steady stream, whisking while pouring so the mixture doesn’t clump.
- Reduce heat to lowest simmer setting and simmer 5 minutes, stirring occasionally so polenta doesn’t stick to the pan.
- Add salt, butter, and cheese to the polenta, stirring to combine. Serve hot.
Notes
- To save time, buy ready-made frozen or jarred crushed garlic and ginger. They’re available in many grocery stores. Prepare the marinade the night before.
- The polenta can be made ahead and reheated in the microwave for 2-3 minutes.
- The polenta makes great croutons, too. For croutons, spread the polenta mixture into a 9×13-inch pan and cool. Cut into bite-size squares. Set on a baking sheet and bake in a 350°F oven for 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
