Legume Free Lemon Garlic Pork Tenderloin
Bright, herby, and deeply savory, this pork tenderloin is the kind of centerpiece that looks far more impressive than the effort it actually takes. The marinade layers lemon zest, lemon juice, fresh rosemary, thyme, and a touch of turmeric into something genuinely aromatic — the kind of smell that fills your kitchen and makes everyone wander in to ask what's cooking. Pork tenderloin is a naturally lean cut, and the sear-then-roast method here locks in moisture while building a gorgeous golden crust before finishing in a hot oven. Every single ingredient in this recipe is naturally free of legumes, so there's no label-reading anxiety or ingredient swapping required — just clean, whole-food cooking from start to finish. A five-minute rest before slicing keeps the medallions juicy, and a squeeze of fresh lemon at the table ties the whole dish together beautifully. Serve it as a weeknight dinner or dress it up for company — either way, it delivers.
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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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