High Fructose Corn Syrup 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. The marinade is built entirely from scratch — olive oil, fresh garlic, lemon zest and juice, rosemary, thyme, and a touch of turmeric — so you know exactly what's going into every bite. That matters more than it might seem, because so many bottled marinades and store-bought sauces quietly sneak in high fructose corn syrup as a sweetener or preservative. Here, the brightness comes purely from real lemon and aromatics, no shortcuts needed. Searing the tenderloin first locks in a gorgeous crust, and a quick finish in a hot oven brings it to a juicy, perfectly cooked 145°F without drying it out. Sliced into medallions and finished with fresh parsley and a squeeze of lemon, it's clean, vibrant, and genuinely restaurant-worthy. Serve it alongside roasted vegetables or a simple salad and dinner is done.
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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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