Ginger Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a handful of fresh herbs do all the heavy lifting here, creating a marinade that's bold and aromatic without a trace of ginger anywhere in the lineup. That matters more than you might think — pork marinades and spice blends are notorious for sneaking in ground ginger, so having a recipe built from scratch with clean, clearly labeled ingredients is genuinely useful. The turmeric adds a warm, earthy depth that keeps the flavor profile interesting, while the rosemary and thyme bring that classic roasted-herb character everyone loves. Searing the tenderloin in a hot skillet before finishing it in the oven gives you a beautifully caramelized crust with a juicy, tender center — the kind of result that looks far more impressive than the effort required. A quick rest on the cutting board locks in all those juices before you slice it into clean medallions. Finished with fresh parsley and a squeeze of lemon, it's the sort of weeknight centerpiece that feels special enough for company.
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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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