Barley Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a golden sear make this pork tenderloin one of those weeknight dinners that feels far more impressive than the effort involved. The marinade layers rosemary, thyme, and a touch of turmeric into something genuinely aromatic, and the sear-then-roast method locks in all that flavor while keeping the meat juicy and tender. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based fillers — every ingredient on the list is straightforward and easy to verify. No sauces from a bottle, no seasoning packets with mystery additives, just olive oil, fresh herbs, and citrus doing all the heavy lifting. The quick sear in an oven-safe skillet means fewer dishes, and the 5-minute rest before slicing makes a real difference in how the medallions hold together on the plate. Finish with a squeeze of fresh lemon and a scatter of parsley, and you have a dinner that looks like it came from a proper restaurant kitchen.
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!