Honey Free Lemon Garlic Pork Tenderloin
Bright, herby, and deeply savory, this pork tenderloin is the kind of weeknight dinner that feels far more impressive than the effort involved. The marinade layers minced garlic, fresh rosemary, thyme, lemon zest, and a touch of turmeric into something genuinely bold — no sweeteners needed to make the flavors pop. Many store-bought marinades and glazes sneak in honey or other sweeteners, so building your own from scratch here is both smarter and tastier. A quick sear in a hot skillet locks in a gorgeous crust before the oven finishes the job, giving you juicy, tender slices with beautifully caramelized edges. Resting the meat before slicing is the small step that keeps every medallion moist all the way through. A scatter of fresh parsley and a squeeze of lemon at the table keeps things bright and fresh right up to the last bite.
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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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