Nitrate & Nitrite Free Lemon Garlic Pork Tenderloin
Pork tenderloin is one of those cuts that feels special enough for a dinner party but is genuinely easy enough for a weeknight, and this version delivers on every level. The marinade layers bright lemon zest and juice with minced garlic, fresh rosemary, thyme, and a touch of turmeric for a flavor combination that's aromatic, savory, and just a little unexpected. For anyone avoiding cured meats and processed deli options loaded with preservatives, a fresh pork tenderloin like this is a naturally clean choice — no additives, just real ingredients you can see and smell. A quick sear in a hot skillet builds a gorgeous golden crust before the oven finishes the job, keeping the interior juicy and tender. Resting the meat before slicing is the small step that makes a big difference, locking in all those herby, citrusy juices. Finished with fresh parsley and a squeeze of lemon, it's the kind of dish that looks like you put in way more effort than you actually did.
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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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