Citric Acid Free Lemon Garlic Pork Tenderloin
Bright, herby, and deeply savory, this pork tenderloin is the kind of centerpiece that looks far more impressive than the effort it actually takes. The marinade layers fresh rosemary, thyme, garlic, and turmeric into something genuinely complex — and the lemon zest and juice do the heavy lifting when it comes to that citrusy punch. For anyone navigating a citric acid sensitivity, the distinction matters: fresh lemon is a whole food, not the processed additive derived from mold fermentation that shows up in packaged goods and causes so many problems. Every ingredient here is straightforward and whole, so you stay in full control of what goes into the dish. A quick sear in a hot skillet followed by a short roast locks in the juices and builds a gorgeous crust, and the five-minute rest before slicing keeps every medallion tender and juicy. Finished with a scatter of fresh parsley, this is the kind of clean, flavor-forward dinner that never feels like a compromise.
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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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