Seed Oil Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a trio of fresh herbs make this pork tenderloin one of those weeknight dinners that genuinely feels special without requiring much effort. The marinade comes together in a single bowl, and the combination of rosemary, thyme, and turmeric gives the meat a gorgeous color and deeply savory flavor once it hits the oven. Every drop of fat in this recipe comes from extra-virgin olive oil, so you can skip the usual scan-the-label stress that comes with bottled marinades and pre-seasoned cuts hiding canola or soybean oil in the fine print. The technique here — a quick stovetop sear followed by a high-heat oven finish — locks in the juices and builds a beautiful crust without needing anything processed. Resting the meat before slicing is a small step that makes a big difference, keeping every medallion tender and juicy all the way through. Finish with a squeeze of fresh lemon and a scatter of parsley, and you have a clean, vibrant plate that looks far more impressive than the work involved.
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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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