Mushroom 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 requires. A marinade built on fresh garlic, lemon zest, rosemary, thyme, and a touch of turmeric gives the meat incredible depth before it even hits the pan. The sear-then-roast method locks in a golden crust while keeping the inside juicy and tender — no fussy techniques needed. For anyone navigating a mushroom-free lifestyle, this recipe is a genuine win because so many restaurant-style pork dishes lean on mushroom-based sauces or gravies for richness; here, the brightness of lemon and the earthiness of fresh herbs do all that heavy lifting instead. Every single ingredient is clean and straightforward, so there's no guesswork about what's hiding in a sauce packet or pre-made seasoning blend. Finish the sliced medallions with a scatter of fresh parsley and a squeeze of lemon, and you've got a plate that looks like it came out of a proper 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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