Shellfish Free Lemon Garlic Pork Tenderloin
Bright, herby, and deeply satisfying, this pork tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort it requires. A marinade built from fresh rosemary, thyme, lemon zest, and garlic does all the heavy lifting, infusing the meat with layers of flavor before it ever hits the pan. The turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too good to slice into — almost. A quick sear in a hot skillet locks in that caramelized crust, then a short roast in the oven brings everything home to a perfectly juicy 145°F. Because every ingredient here is straightforward and naturally free of any ocean-sourced additions, there's zero guesswork about what's in your dinner. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a clean, vibrant plate that's as easy to serve as it is to devour.
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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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