Pecan Free Lemon Garlic Pork Tenderloin
Bright lemon, pungent garlic, and a handful of fresh herbs come together in a marinade that transforms a lean pork tenderloin into something genuinely impressive. The turmeric adds a subtle warmth and a gorgeous golden hue to the crust, while the rosemary and thyme keep things grounded and savory. A quick sear in a hot skillet locks in all that flavor before the oven finishes the job, giving you a beautifully browned exterior and a juicy, tender center. This is the kind of recipe that looks like you put in serious effort but actually comes together with pantry staples and fresh produce — no specialty ingredients required. Every component here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your dinner. Slice it into medallions, hit it with a squeeze of lemon and a scatter of fresh parsley, and you've got a centerpiece dish that works just as well for a weeknight as it does for company.
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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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