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Pan Roasted Citrus-Basil Pork Tenderloin

Barbecue season is about to be in full swing. It’s fun to get together with family and friends and relax around a good meal, but barbecuing can be tricky when it comes to cross contamination. We often bring a dish that everyone can share to barbecues or other social gatherings, and people are always surprised at how good gluten free foods can taste.

One dish in particular that’s been a big hit with friends and family is Pan Roasted Citrus-Basil Pork Tenderloin. It’s a simple recipe that can be prepared ahead of time and reheated easily. I’m planning to bring it to a Memorial Day barbecue next week, but it’s also an easy weeknight dinner to keep in mind. I like how it has a totally different flavor than most of the dishes we make at home and it’s nice to mix up our normal chicken, fish and veggies routines with this lean pork. I find that it’s versatile enough too that toddlers all the way through seniors will enjoy it, so if you have a hungry toddler see my toddler twist at the end of the recipe. I hope you enjoy the recipe!


Pan Roasted Citrus-Basil Pork Tenderloin

This recipe is gluten free, and free of the top 8 most common allergens. This recipe can be enjoyed on its own or served over grits. 


  1. 3/4 cup freshly squeezed orange juice
  2. 2 tbsp fresh basil
  3. 2 tbsp fresh lime juice
  4. 1 tbsp olive oil
  5. 1 garlic clove
  6. 1/2 tsp dried crushed pepper
  7. 2 lbs pork tenderloin (boneless)


  1. Chop the basil and crush the garlic clove and place into a bowl.
  2. Add the orange juice, lime juice, olive oil and dried crushed pepper to the bowl and stir until well combined.
  3. Place the pork into a large ziploc bag and pour the sauce into the ziploc bag.
  4. Seal the bag and place in the fridge for 20 minutes. If you have more time, you can marinate the pork for a few hours, but it’s not necessary.
  5. Preheat a large skillet on medium heat and preheat your oven to 425 degrees.
  6. Add the pork to the skillet and sear it on all sides until you see a very light brown. Don’t add the sauce to the skillet, reserve that in the bag for the baking part of this recipe.
  7. Transfer the seared pork into a shallow pan and pour the remaining sauce on top. I use a 13×9 pyrex pan.
  8. Bake in the oven for 20 minutes, until the inside temperature reaches 145 degrees.
  9. Remove the pork from the oven and let it sit for 10 minutes.
  10. Slice the pork and serve.
  11. Enjoy!


Toddler Twist: If you’re serving a little one that is not quite old enough to chew well, blend one serving of pork and grits (or oatmeal) adding a tsp of the sauce and one tsp of water at a time until you reach the desired consistency. Make sure the sauce you spoon in does not have any of the crushed red pepper flakes. Also consider adding in some pureed asparagus or green beans for a vitamin boost.

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