Why not add some lime juice from the zested limes?

I agree with Queen Sashy, you don’t want to marinade your pork tenderloin in fresh lime juice. It’ll turn the meat mushy and start to “cook” it a la ceviche. Not a good thing.

The flavor of this marinade is actually not very citrusy, it's very subtle. The marinade is quite long (these days I often leave it overnight), so adding acid and keeping the meat in the marinade for a long time would "cook" the meat. If you would like to add lime juice, I suggest not marinating longer than 2 hours, but the flavor profile will be quite different.