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Lemon Herb Pork Tenderloin Recipe
A tender and flavorful roasted pork tenderloin, marinated with zesty lemon and fragrant herbs—perfect for any occasion!
Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 35 mins
Servings: 6
Calories: 261 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 lbs boneless pork tenderloins, 2 tenderloins
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 3 tablespoons finely chopped shallot, 1 small shallot
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small red onion and 1 lemon, for roasting
- fresh parsley, chopped, for garnish
Instructions
- Place the pork tenderloins in a Ziploc bag (or a large bowl). Set aside.
- In a small bowl, whisk together the olive oil, garlic, shallot, lemon juice, Dijon, honey, parsley, rosemary, thyme, salt, and pepper.
- Pour the marinade over the pork. Seal the bag and make sure the pork is well coated. If you are using a bowl, cover with plastic wrap or lid. Place in the refrigerator and let the pork marinate for at least 1 hour or up to 12 hours.
- When ready to cook, preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil. Set aside.
- Remove the tenderloins from the bag and place in the center of the sheet pan, not touching. Discard the remaining marinade.
- Cut the red onion a lemon into thick slices or wedges. Place them around the pork tenderloins on the baking sheet.
- Place the pan in the oven and roast for 20 to 25 minutes, or until the pork is cooked through and reaches an internal temperature of 145 degrees F.
- Remove the pan from the oven and transfer the tenderloins to a cutting board. Tent with aluminum foil and let rest for 10 minutes.
- Use a sharp knife to cut the pork into 1/2-inch-thick slices. Garnish with parsley and serve warm.
Cup of Yum
Notes
- How to Grill: You can grill the pork tenderloins on a hot grill (500 degrees F). Place the pork tenderloins on the grill grates and close the lid of the grill. Grill for 10 to 12 minutes, rotating the pork with tongs every 3 to 4 minutes. Cook until an instant-read thermometer inserted in the center of the pork tenderloin registers an internal temperature of 145 degrees F.
- How to Store: Store in the refrigerator for 3-4 days. If you want to keep it for a longer period, you can freeze the pork tenderloin. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave until heated through.
Nutrition Information
Calories
261kcal
(13%)
Carbohydrates
8g
(3%)
Protein
32g
(64%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
98mg
(33%)
Sodium
524mg
(22%)
Potassium
653mg
(19%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
21IU
(0%)
Vitamin C
4mg
(4%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 261
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 32g | 64% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 98mg | 33% |
| Sodium | 524mg | 22% |
| Potassium | 653mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.