Gut Friendly Lemon Garlic Pork Tenderloin
Bright, herby, and deeply satisfying, this seared and roasted pork tenderloin is the kind of weeknight dinner that feels far more impressive than the effort it requires. The marinade layers fresh rosemary, thyme, lemon zest, and a touch of turmeric — ingredients that are as gentle on the gut as they are bold in flavor. Turmeric in particular has long been celebrated for its anti-inflammatory properties, and paired with the brightness of fresh lemon juice and garlic, it creates a marinade that works hard without relying on anything processed or hard to digest. Pork tenderloin is one of the leanest cuts available, making it a smart protein choice when you're keeping an eye on what your body actually has to work with. The sear-then-roast method locks in moisture and builds a gorgeous crust, so every slice is juicy and tender rather than dry or tough. A quick rest before slicing keeps all those good juices right where they belong. Finished with fresh parsley and a squeeze of lemon, this is clean, wholesome cooking at its most craveable.
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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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