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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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.
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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