I love pork tenderloin – it’s a great cut of meat that is easy to prepare and can easily feed a crowd. Each time I have it I wonder why I don’t make it more often.

I normally roast mine in the oven but this is Grill Girl land where we grill just about everything  {and why shouldn’t we it adds so much dimension of flavor!} Robyn asked me to come up with a Caribbean inspired recipe – which was right up my alley since my family is from Puerto Rico and I grew up with the flavors of the Caribbean.

The use of brown sugar and balsamic vinegar is not typically found in Caribbean cooking but I find that layer of sweet and tangy works great with pork tenderloin.

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Pork Tenderloin

Grilled Caribbean Pork Tenderloin

  • Author: Robyn


  • 2 Pork tenderloins (about 1.25 lbs each)
  • 4 cloves of minced garlic
  • 1/2 cup of sour orange juice {if you can't find sour oranges you can use regular oranges and just add a few squeezes of lime}
  • Generous sprinkle of  sea salt and pepper
  • 1 tsp of oregano
  • 1/4 cup of olive oil
  • 3 Tbs Brown Sugar
  • 2 Tbs Balsamic Vinegar


Mix all the ingredients in a large bag and marinade your tenderloins for at least 2 hours. On a preheated grill place your tenderloins on the direct heat for about 2 minutes per side. Once you get your grill marks move the tenderloins to the indirect heat so they can continue to cook.  you want an internal temperature of 145 degrees. Cover your tenderloins in foil to let the meat rest and slice when ready to eat. It's important to let your meat rest before carving!

Recipe and photo by contributor Michelle Lara of Cupcakes, Cocktails & Kids CCK_Logo_PNG

Pork Tenderloin

Grilled Caribbean Pork Tenderloin // Michelle Lara