Chestnut 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 every bite, giving the meat a warmly aromatic crust once it hits the hot skillet. Every single ingredient here is straightforward and naturally free from tree nuts of any kind — no hidden additions, no ambiguous pantry staples to second-guess. The technique is simple but effective: a quick stovetop sear locks in the juices, then a short roast in the same pan finishes the job beautifully. Sliced into tender medallions and finished with fresh parsley and a squeeze of lemon, it's the kind of clean, vibrant plate that works just as well for a casual family dinner as it does for company. If you've been burned before by pre-marinated or pre-seasoned meats at the store that carry unexpected allergen warnings, making this from scratch puts you fully in control.
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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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