BHA & BHT Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a handful of fresh herbs do all the heavy lifting here, creating a marinade that's bold, clean, and completely free of the synthetic preservatives found in so many store-bought seasonings and pre-marinated meats. Every ingredient in this dish is straightforward and whole — olive oil, fresh rosemary, thyme, turmeric, and a generous squeeze of real lemon — so you know exactly what's going into your meal. The technique is a classic sear-then-roast method that locks in a gorgeous golden crust before the oven finishes the job, resulting in pork that's juicy and tender all the way through. A quick rest on the cutting board before slicing makes sure every medallion stays succulent rather than drying out on the plate. Finished with fresh parsley and a few lemon wedges, it's the kind of dinner that looks impressive but comes together with minimal fuss. If you've been frustrated by how many marinades and spice blends sneak in unnecessary additives, this recipe is a genuinely satisfying workaround — no label-reading anxiety required.
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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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