Eggless Lemon Garlic Pork Tenderloin

Total time1 hr 10 min

Prep time15 min

Cook time25 min

4.7

(24)

Bright lemon, fragrant garlic, and a trio of fresh herbs come together in a marinade that transforms a lean pork tenderloin into something genuinely impressive. The turmeric adds a subtle warmth and a gorgeous golden hue to the crust, while the rosemary and thyme keep things grounded and savory. A quick sear in a hot skillet locks in all that flavor before the oven finishes the job, giving you a beautifully browned exterior and a juicy, tender center. Since the entire dish is built around olive oil, fresh herbs, and citrus, there's nothing to swap or second-guess — it's naturally free of eggs at every step without any compromise in richness or depth. Sliced into medallions and finished with a squeeze of lemon and a scatter of fresh parsley, it looks like something you'd order at a restaurant. Whether you marinate it for 30 minutes on a weeknight or let it sit overnight for a weekend dinner, the result is consistently delicious.

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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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