Dairy Free Lemon Garlic Pork Tenderloin
Bright, herby, and deeply savory, this pork tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort it requires. A punchy marinade of fresh lemon, garlic, rosemary, thyme, and turmeric soaks into the meat and creates a gorgeous crust when seared in a hot skillet before finishing in the oven. Every single ingredient here is naturally free of dairy — no butter basting, no cream sauces, just good olive oil and bold aromatics doing all the heavy lifting. That means you can serve it confidently without scanning labels or swapping anything out. The sear-then-roast method locks in juices and delivers a beautifully browned exterior with a tender, blush-pink center once it hits 145°F. A scatter of fresh parsley and a squeeze of lemon at the table keeps everything bright and fresh. It's the kind of clean, flavor-forward dish that earns a permanent spot in your dinner rotation.
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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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