Celery Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a golden sear make this pork tenderloin the kind of weeknight centerpiece that feels far more impressive than the effort involved. The marinade layers rosemary, thyme, and a touch of turmeric into every bite, giving the meat a warm, herby depth that pairs beautifully with the citrus punch. Celery — whether as a stalk, seed, or hidden seasoning — has no place in this recipe at all, so every ingredient here is straightforward and easy to verify. That matters more than people realize, since celery can sneak into spice blends, marinades, and store-bought seasonings without much fanfare. Here, you're building the flavor from scratch with whole herbs and fresh lemon, so there's nothing ambiguous on the ingredient list. The sear-then-roast method locks in juiciness and gives you that gorgeous caramelized crust without any fuss. Slice it into medallions, scatter on some fresh parsley, and serve with lemon wedges for a clean, vibrant plate that's as satisfying to look at as it is to eat.
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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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