Flavorful Lemon Herb Pork Tenderloin
A juicy and easy-to-make pork tenderloin recipe infused with fresh lemon zest, rosemary, thyme, and garlic, perfect for weeknight dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 to 2 pounds pork tenderloin, trimmed of silver skin
- 1 large lemon, zested and juiced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, leaves stripped and chopped
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon honey (optional)
- 1 teaspoon Dijon mustard
Instructions
- Trim the pork tenderloin by removing any silver skin or excess fat with a sharp knife. (5 minutes)
- In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, honey, Dijon mustard, salt, and pepper until well combined. (3 minutes)
- Place the tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal or cover and refrigerate for at least 30 minutes, ideally 2 hours. (30 minutes to 2 hours)
- Preheat the oven to 400°F (200°C). Remove pork from fridge and let come to room temperature for about 15 minutes. (15 minutes)
- Place the pork on a roasting pan or baking sheet lined with parchment paper or foil. Roast for 20-25 minutes, or until internal temperature reaches 145°F (63°C). (20-25 minutes)
- Remove the tenderloin from the oven and let rest loosely covered with foil for 5-10 minutes. (5-10 minutes)
- Slice the pork into ½-inch thick medallions and serve warm, garnished with additional fresh herbs or lemon wedges if desired.
Notes
Use fresh herbs for best flavor; dried herbs can be substituted at one-third the amount. A meat thermometer is recommended to ensure perfect doneness. Let the pork rest before slicing to retain juices. For a low-carb version, omit honey and Dijon mustard or use sugar-free mustard. Can also be grilled instead of roasted.
Nutrition
- Serving Size: Approximately 4 ounc
- Calories: 190
- Sugar: 2
- Sodium: 400
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 3
- Fiber: 0.3
- Protein: 23
Keywords: pork tenderloin, lemon herb pork, roasted pork, easy pork recipe, juicy pork tenderloin, fresh herbs, weeknight dinner