Gluten 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 takes to pull together. A marinade built from fresh rosemary, thyme, lemon zest, garlic, and a touch of turmeric does all the heavy lifting, infusing the meat with layers of flavor before it ever hits the pan. The technique is straightforward — sear it hard in a skillet to build a golden crust, then finish it in a hot oven until it hits that perfect 145°F. Resting the meat before slicing keeps every medallion juicy and tender all the way through. For anyone navigating a gluten-free lifestyle, this recipe is a natural fit. Every single ingredient — from the olive oil to the fresh herbs to the lemon — is inherently free of gluten, so there's no need to swap anything out or hunt down specialty products. It's the kind of clean, whole-food cooking that just works without any extra effort. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a plate 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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