Low Sugar Lemon Garlic Pork Tenderloin
Bright, herby, and deeply savory, this pork tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort involved. A punchy marinade of fresh lemon, garlic, rosemary, thyme, and turmeric does all the heavy lifting, infusing the meat with layers of flavor before it ever hits the pan. Because every bit of that flavor comes from real, whole ingredients, there's nothing hidden to worry about — no sweetened sauces, glazes, or marinades sneaking in unwanted sugar. The sear-then-roast method gives you a beautifully caramelized crust on the outside while keeping the interior juicy and tender. Sliced into medallions and finished with fresh parsley and a squeeze of lemon, it looks like something you'd order at a restaurant. It pairs easily with roasted vegetables, a simple salad, or anything else already in your rotation.
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Learn more →Ingredients
4 servings
For the marinade
- 1 ½ lb pork tenderloin (1 large or 2 small)
- 3 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 1 lemon, zested and juiced (about 3 tbsp juice)
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground turmeric
- ½ tsp black pepper, freshly ground
- ¾ tsp kosher salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together 2 tbsp of the olive oil, the garlic, lemon zest, lemon juice, rosemary, thyme, turmeric, black pepper, and salt until combined.
- 2
Pat the pork tenderloin dry with paper towels, then place it in a shallow dish or zip-top bag. Pour the marinade over the pork, turning to coat on all sides. Marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
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