Lupin Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a golden sear make this pork tenderloin one of those weeknight dinners that feels far more impressive than the effort involved. The marinade layers rosemary, thyme, and a touch of turmeric into every bite, giving the meat a warm, herby depth that pairs beautifully with the citrus tang. Lupin — a legume sometimes used as a flour or filler in processed meats and marinades — is simply not a concern here, because every single ingredient is whole and straightforward. No packaged spice blends, no mystery fillers, just real food you can trust. The sear-then-roast method locks in the juices before the oven finishes the job, so you end up with a beautifully caramelized crust and a tender, juicy center. A five-minute rest before slicing is the only patience required, and it makes all the difference. Finish with fresh parsley and a squeeze of lemon for a plate that looks like it came out of a restaurant kitchen.
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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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