Oats Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a handful of fresh herbs come together in a marinade that transforms a lean pork tenderloin into something genuinely impressive. The combination of rosemary, thyme, and a touch of turmeric gives the meat a golden, aromatic crust that looks as good as it tastes. A quick sear in a hot skillet locks in all that flavor before the oven finishes the job, resulting in juicy, tender medallions with beautifully caramelized edges. This is naturally free from any grain-based ingredients — no fillers, no coatings, no hidden additives — just clean, whole-food cooking from start to finish. If you've ever scanned a spice rub packet or a pre-marinated cut of meat wondering what's actually in it, making your own marinade this way completely eliminates that guesswork. Finished with fresh parsley and a squeeze of lemon, it's the kind of dish that feels restaurant-worthy but comes together with pantry staples and a single skillet.
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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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