Cashew 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 fresh rosemary, thyme, and a touch of turmeric into the olive oil base, giving the meat a beautifully aromatic crust once it hits the hot skillet. Tree nut concerns are completely off the table here — every ingredient is a straightforward pantry or produce staple, with zero risk of hidden cashew oils or nut-based sauces sneaking in. The sear-then-roast method locks in the juices before the oven finishes the job, so you get a tender, juicy center with a caramelized exterior every single time. Sliced into medallions and finished with fresh parsley and a squeeze of lemon, it's the kind of plate that looks like it came from a restaurant. Whether you marinate it for a quick 30 minutes or let it soak overnight, the flavors are bold, clean, and completely satisfying.
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!