Yeast 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 feels far more impressive than the effort involved. The marinade comes together in minutes with pantry staples and real ingredients — olive oil, rosemary, thyme, turmeric, and a whole lemon — so there's no need to reach for any packaged sauces or seasonings that might sneak in unwanted additives. That matters a lot when you're cooking without yeast, since many bottled marinades and flavor bases contain yeast extract or fermented ingredients hiding in plain sight. Here, everything is clean and straightforward from start to finish. The sear-then-roast method gives you a beautifully caramelized crust on the outside while keeping the center juicy and tender, and resting the meat before slicing makes every medallion practically melt. A scatter of fresh parsley and a squeeze of lemon at the table keeps it feeling vibrant and fresh. It's the kind of satisfying, flavor-packed meal that proves eating around a restriction doesn't mean eating around flavor.
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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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