Mustard Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a handful of fresh herbs do all the heavy lifting here, creating a marinade that's bold and aromatic without a drop of mustard in sight. That matters more than you might think — a lot of pork marinades and store-bought seasonings sneak in mustard as an emulsifier or flavor booster, so making your own from scratch is the cleanest way to go. The turmeric adds a warm, earthy depth and a gorgeous golden color to the crust, while the rosemary and thyme keep things feeling classically savory. Searing the tenderloin in a hot skillet before finishing it in the oven gives you that deeply browned exterior with a juicy, tender center — the kind of result that looks like you spent way more effort than you actually did. A quick rest on the cutting board before slicing keeps all those flavorful juices locked in. Finish with fresh parsley and a squeeze of lemon for a dish that's bright, clean, and genuinely impressive on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!