Hazelnut Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a handful of fresh herbs make this pork tenderloin one of those weeknight dinners that feels far more impressive than the effort involved. The marinade comes together in minutes — just olive oil, lemon zest and juice, rosemary, thyme, turmeric, and a little black pepper — and it infuses the meat with layers of flavor whether you let it sit for half an hour or overnight. Tree nut allergies can make navigating restaurant menus and packaged sauces genuinely stressful, but this recipe is built entirely from whole, straightforward ingredients with zero hidden surprises. A quick sear in a hot skillet locks in a gorgeous golden crust before the tenderloin finishes in the oven, giving you that steakhouse-quality result without any fuss. Resting the meat before slicing keeps every medallion juicy and tender all the way through. A scatter of fresh parsley and a squeeze of lemon at the end ties everything together with a pop of color and brightness. It's the kind of clean, confident cooking that makes you want to put it on permanent 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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