Nutmeg Free Lemon Garlic Pork Tenderloin
Bright lemon, pungent garlic, and a handful of fresh herbs do all the heavy lifting here, creating a marinade that's bold enough to make a pork tenderloin genuinely exciting on a weeknight. The combination of rosemary, thyme, and a touch of turmeric gives the meat a gorgeous golden crust and a savory depth that feels far more impressive than the effort involved. Because every single ingredient in this dish is straightforward and whole, you never have to second-guess a spice blend or scan a label for hidden seasonings — it's clean cooking at its most satisfying. The sear-then-roast method locks in the juices beautifully, so each medallion comes out tender and caramelized rather than dry or bland. Resting the meat before slicing is a small step that makes a real difference, keeping every slice juicy all the way through. Finish with fresh parsley and a squeeze of lemon wedge and you've got a centerpiece dish that looks like it came from a proper restaurant kitchen.
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!