Chicken Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a trio of fresh herbs make this pork tenderloin one of those weeknight dinners that feels far more impressive than the effort involved. The marinade comes together in minutes and does all the heavy lifting — rosemary, thyme, and a touch of turmeric give the meat a gorgeous color and deeply savory flavor before it even hits the pan. A quick sear in a hot skillet locks in that crust, and a short roast in the oven brings everything home without drying it out. Resting the meat before slicing is the small step that makes every medallion juicy and tender all the way through. This is a naturally straightforward recipe with no poultry in sight, so there's zero need to worry about cross-contact or swapping proteins — pork tenderloin is the star from start to finish. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a centerpiece dish 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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