Lemon Herb Pork Tenderloin
This Lemon Herb Pork Tenderloin is tender and flavorful with lots of fresh herbs and lemons. It’s surprisingly easy and cooks in under 30 minutes (plus marinade time), making it a great weeknight meal.
Servings: 4 servings
Ingredients
Marinade
- 1 lemon zested and juiced
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons fresh chopped parsley
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Pork Tenderloin
- 2 pork tenderloins 2-3 pounds
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- In a small bowl, combine the marinade ingredients.
- Trim the silvery skin from the tenderloin. Place in a seal-able container or in a zip-top bag. Pour marinade over the pork and seal. Marinate at least 30 minutes or overnight, if possible.
- Preheat oven to 425 degrees F.
- Heat a tablespoon of olive oil in a large cast iron (or other large, oven-safe skillet). Sear the tenderloins on each side; about 2 minutes per side; and slide the skillet into the preheated oven.
- Bake uncovered for about 18 minutes, or until the meat registers 145-160 degrees F on a meat thermometer. Remove from the oven and tent with foil. Rest for 5-10 minutes to allow juices to redistribute. Slice into ½-inch medallions and serve immediately.
Notes
Fresh herbs really make the dish, so I encourage you to seek them out.
Nutrition
Calories: 350kcal | Carbohydrates: 4g | Protein: 48g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 743mg | Potassium: 966mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 3mg
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