Low Sodium Mediterranean Herb Pork Tenderloin

Total time1 hr 40 min

Prep time15 min

Cook time25 min

Low Sodium Mediterranean Herb Pork Tenderloin

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Ingredients

4 servings

For the marinade and pork

1.5 lb pork tenderloin, trimmed of silver skin
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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3 tbsp olive oil, divided
4 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh oregano, finely chopped
1 tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together 2 tablespoons of the olive oil, the garlic, lemon juice, lemon zest, rosemary, thyme, oregano, turmeric, ginger, and salt until combined. Place the pork tenderloin in a large zip-top bag or shallow dish and pour the marinade over it, turning to coat on all sides. Seal and refrigerate for at least 1 hour.
2
Remove the pork from the marinade and scrape off any excess. Discard the used marinade. Let the pork rest at room temperature for 10 minutes while you preheat the oven to 425°F (220°C).

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