Artificial Flavors Free Lemon Garlic Pork Tenderloin
Bright lemon, pungent garlic, and a handful of fresh herbs do all the heavy lifting here, delivering a pork tenderloin that tastes like it came from a restaurant kitchen without a single synthetic shortcut. Every bit of flavor comes straight from real ingredients — minced garlic, lemon zest and juice, fresh rosemary and thyme, and a touch of turmeric for warmth and color. That matters more than you might think, because so many pre-seasoned or marinated meats at the grocery store are loaded with artificial flavor additives that are nearly impossible to spot on a label. Making the marinade yourself takes about five minutes and puts you completely in control of what goes into the dish. The sear-then-roast method builds a gorgeous golden crust before the oven finishes the job gently, keeping the interior juicy and tender. A quick rest on the cutting board locks in all those herby, citrusy juices before you slice it into clean medallions. Finished with fresh parsley and a squeeze of lemon, it's the kind of clean, vibrant meal that makes you wonder why you'd ever reach for a seasoning packet again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!