Sesame Free Lemon Garlic Pork Tenderloin
Bright lemon, fragrant garlic, and a handful of fresh herbs come together in a marinade that makes 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 depth of flavor that tastes far more involved than it actually is. For anyone navigating sesame-free eating, this recipe is a natural fit — every ingredient is straightforward, with no tahini, sesame oil, or hidden seed-based sauces anywhere in sight. The sear-then-roast method is the real secret here: a hot skillet locks in the juices and builds a caramelized exterior, while a quick oven finish brings the pork to a perfectly safe and juicy 145°F. Resting the meat before slicing keeps every medallion tender and moist, so you're not left with a dry, disappointing result. A squeeze of fresh lemon and a scatter of parsley at the end brighten the whole plate and make it feel restaurant-worthy with almost no extra effort.
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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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