Macadamia Free Lemon Garlic Pork Tenderloin
Bright lemon, pungent garlic, and a fragrant blend of rosemary, thyme, and turmeric come together in a marinade that transforms a simple pork tenderloin into something genuinely impressive. The technique here is straightforward — marinate, sear hard in a hot skillet, then finish in a 425°F oven — but the result is a beautifully caramelized crust with a juicy, tender center. A quick rest on the cutting board before slicing into medallions makes all the difference in keeping those flavorful juices locked in. Because every ingredient is whole and unfussy, you never have to second-guess what's in the dish or worry about hidden nut-based oils sneaking into the mix. The marinade does the heavy lifting whether you let it sit for 30 minutes at room temperature or overnight in the fridge, making this just as practical for a weeknight dinner as it is for a weekend dinner party. Finish with a scatter of fresh parsley and a squeeze of lemon wedge, and you've got 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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