Brazil Nut Free Lemon Garlic Pork Tenderloin
Bright lemon, pungent garlic, and a golden hit of turmeric make this pork tenderloin one of those weeknight dinners that feels far more impressive than the effort involved. The marinade comes together in a single bowl — olive oil, fresh herbs, citrus zest and juice, and a handful of pantry spices — then gets rubbed all over the meat for anywhere from 30 minutes to a full day in the fridge. A quick sear in a hot skillet builds a gorgeous crust before the whole thing finishes in a high-heat oven, locking in the juices and keeping every slice tender and flavorful. Because this recipe is built entirely around whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking in through pre-mixed seasonings or sauces. Resting the meat before slicing is the small but crucial step that makes the difference between a dry result and perfectly juicy medallions. Finish with a scatter of fresh parsley and a squeeze of lemon at the table and you've got a clean, vibrant plate that looks like it came out of a restaurant kitchen.
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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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