Almond Free 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 it takes. A marinade built from fresh lemon zest, lemon juice, garlic, rosemary, thyme, and a touch of turmeric gives the meat layers of flavor that sink in beautifully whether you marinate for 30 minutes or let it go overnight. The sear-then-roast method locks in a gorgeous crust before the oven finishes the job gently, keeping every slice juicy and tender. Tree nut concerns are completely off the table here — every single ingredient is a straightforward pantry or produce staple with no hidden nut-based oils, flours, or coatings to worry about. That's a relief when so many restaurant-style pork dishes sneak in almond-crusted finishes or nut-infused sauces. Sliced into medallions and finished with fresh parsley and a squeeze of lemon, it looks stunning on the plate with almost zero fuss. This one earns a permanent spot in the dinner 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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