Pistachio 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 followed by a short roast in the oven is all it takes to get a beautifully browned exterior with a juicy, tender center. Tree nut allergies can make ordering out or grabbing a pre-marinated protein from the store feel like a gamble, but every single ingredient here is straightforward and easy to verify. There are no sauces, spice blends, or finishing oils that could introduce hidden allergens — just clean, whole ingredients you control from start to finish. Sliced into medallions and finished with fresh parsley and a squeeze of lemon, this is the kind of dish that looks like it took far more effort than it 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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