Name: Recipe "Lemon Herb Pork Tenderloin"
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Ingredients: 2 lbs boneless pork tenderloins (2 tenderloins); 3 tbsp olive oil; 6 cloves garlic (minced); 3 tbsp shallot (finely chopped); 2 tbsp lemon juice; 2 tbsp Dijon mustard; 2 tbsp honey; 1 tbsp fresh parsley (finely chopped); 1 tsp fresh rosemary (finely chopped); 1 tsp fresh thyme; 1 tsp kosher salt; 0.5 tsp black pepper; 1 small red onion; 1 lemon; fresh parsley (chopped)

Since dairy-free is on the menu, Grilled Honey Mustard Pork Tenderloin or Pork Tenderloin with Potatoes fit right alongside it.

Why This Lemon Herb Pork Tenderloin Works So Well

This pork tenderloin with lemon and herbs uses a quick marinade to infuse the meat with bright, savory flavor. After an hour in the fridge, the pork is ready to roast, coming out tender and juicy. It’s a weeknight-friendly meal that feels special enough for company.

Why You’ll Love This Easy Pork Tenderloin Recipe

The marinade tenderizes the pork while adding layers of lemon, garlic, and herb flavor.
The short ingredient list means you can pull this together quickly.
Roasting the pork with lemon and onion wedges creates a built-in side.

Key Ingredients for Lemon Herb Pork Tenderloin

Pork tenderloin: Two tenderloins around 1 lb each are ideal. Look for even thickness so they cook evenly. The marinade works best with lean tenderloin, not pork loin.
Fresh herbs: Parsley, rosemary, and thyme create the aromatic base. Fresh is crucial here; dried herbs won’t provide the same bright flavor. If you only have dried, use 1 teaspoon total in place of the fresh amounts.
Dijon mustard: Its tangy heat cuts through the richness of the pork and helps the marinade stick. Smooth or whole grain both work, but avoid bright yellow mustard.

Kitchen Tools for This Roasted Pork Tenderloin

Rimmed baking sheet
Parchment paper or aluminum foil for easy cleanup
Instant-read thermometer (the only reliable way to hit 145°F)
Ziploc bag or glass bowl for marinating
Sharp knife for slicing

Tips for the Best Lemon Herb Pork Tenderloin

Let the pork marinate for at least an hour so the lemon and herbs really sink in. You can leave it up to 12 hours if your schedule calls for it. Use fresh thyme, rosemary, and parsley here; dried herbs won’t give the same punch. When roasting, rely on an instant-read thermometer to pull the pork at 145°F. Overcooking is the fastest way to dry out tenderloin. After it comes out of the oven, let it rest for 10 minutes under foil so the juices can redistribute.

Expert Tips for Perfectly Roasted Pork Tenderloin

Pick tenderloins that are similar in size so they cook evenly. If they have a silvery membrane on the outside, trim it off; it won’t soften during roasting. The marinade’s Dijon and honey do more than add flavor: the mustard helps the herbs cling to the meat, and the honey encourages browning. Always discard leftover marinade that touched raw pork. Slice the rested tenderloin against the grain for the most tender pieces.

Lemon Herb Pork Tenderloin Variations

To grill this pork tenderloin, heat your grill to 500°F. Place the marinated tenderloins directly on the grates, close the lid, and cook for 10 to 12 minutes, rotating every 3 to 4 minutes, until an instant-read thermometer registers 145°F. The high heat gives you a nice char. You can also swap the fresh herb combo to suit your garden: try basil instead of rosemary or add a little tarragon. Just keep the total herb amount the same.

What to Serve with Lemon Herb Pork Tenderloin

The roasted lemon and onion wedges that cook alongside the pork are a natural side, so you’ve already got a head start. Add a simple green salad with vinaigrette to balance the richness. For a heartier meal, serve the sliced pork over mashed potatoes or alongside a grain like farro or rice pilaf. Steamed or roasted green beans or asparagus also complement the lemon herb flavors nicely.

How to Store Leftover Pork Tenderloin

Refrigerate leftover sliced pork in an airtight container for up to 4 days. Keep the slices whole or in large pieces to prevent drying out. The roasted onions and lemon wedges can be stored separately and added back when serving.

Can You Freeze Lemon Herb Pork Tenderloin?

Yes, you can freeze cooked pork tenderloin for up to 3 months. Let the meat cool completely, then wrap each tenderloin tightly in plastic wrap followed by a layer of foil. Place in a freezer-safe bag, pressing out excess air. Thaw overnight in the refrigerator before reheating.

Best Ways to Reheat Pork Tenderloin

To reheat without drying out the pork, warm it in a 300°F oven for about 10 minutes, loosely covered with foil. You can also use the microwave on 50% power in 30-second bursts, but the oven better preserves the tender texture. For slices, a quick sear in a hot skillet with a splash of broth works well too.

Frequently Asked Questions About This Pork Tenderloin Recipe

How long should I marinate the pork?

At least 1 hour to allow the flavors to penetrate, but you can go up to 12 hours. Marinating longer than 12 hours may start to break down the meat texture due to the acid in the lemon juice.

What internal temperature should pork tenderloin reach?

145°F is the target. Use an instant-read thermometer inserted into the thickest part. After removing from the oven, let it rest for 10 minutes; the temperature will rise a few more degrees during that time.

Can I use pork loin instead of pork tenderloin?

Not recommended. Pork loin is a larger, leaner cut that cooks differently and will likely dry out. Stick with pork tenderloin for the best results.

Do I have to use fresh herbs?

Fresh herbs give the best flavor, but you can substitute dried. Use about 1 teaspoon total of dried herbs (like a blend of thyme, rosemary, and parsley) in place of the fresh amounts. The flavor won’t be as bright, but it will still work.

Can I grill this instead of roasting?

Yes. Grill over high heat (500°F) for 10 to 12 minutes, rotating every 3 to 4 minutes, until it reaches 145°F. The grill adds a nice char and smoky flavor.

Recipe

Lemon Herb Pork Tenderloin

A tender and flavorful roasted pork tenderloin, marinated with zesty lemon and fragrant herbs—perfect for any occasion!

easyGluten-Free

1 hr 15 min

Prep Time

20 min

Cook Time

1 hr 35 min

Total Time

Servings

Dinner

Course

American

Cuisine

261 kcal

Calories

Ingredients

Servings

2 lbs boneless pork tenderloins, 2 tenderloins
3 tbsp olive oil
6 cloves garlic, minced
3 tbsp shallot, finely chopped
2 tbsp lemon juice
2 tbsp Dijon mustard

2 tbsp honey
1 tbsp fresh parsley, finely chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme
1 tsp kosher salt
0.5 tsp black pepper

for roasting

1 small red onion

1 lemon

garnish

fresh parsley, chopped

Instructions

1
Place the pork tenderloins in a Ziploc bag (or a large bowl). Set aside.
2
In a small bowl, whisk together the olive oil, garlic, shallot, lemon juice, Dijon, honey, parsley, rosemary, thyme, salt, and pepper.
3
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.
4
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.
5
Remove the tenderloins from the bag and place in the center of the sheet pan, not touching. Discard the remaining marinade.

6
Cut the red onion a lemon into thick slices or wedges. Place them around the pork tenderloins on the baking sheet.
7
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.
8
Remove the pan from the oven and transfer the tenderloins to a cutting board. Tent with aluminum foil and let rest for 10 minutes.
9
Use a sharp knife to cut the pork into 1/2-inch-thick slices. Garnish with parsley and serve warm.

Nutrition (per serving)

261kcal

Calorie breakdown

Protein52%134 kcal

Fat41%104 kcal

Carbohydrates7%18 kcal

How this was calculated — 15 of 15 ingredients matched

boneless pork tenderloinsPork, fresh, loin, tenderloin, separable lean only, raw989 kcal

olive oilOil, corn, peanut, and olive398 kcal

garlicGarlic, raw45 kcal

shallotShallots, raw32 kcal

lemon juiceLemon juice, raw7 kcal

Dijon mustardMustard, prepared, yellow18 kcal

honeyHoney roll sausage, beef55 kcal

fresh parsleyParsley, fresh5 kcal

fresh rosemaryRosemary, fresh7 kcal

fresh thymeThyme, fresh5 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black6 kcal

small red onionOnions, red, raw0 kcal

lemonLemons, raw, without peel0 kcal

fresh parsleyParsley, fresh0 kcal

Serving size ≈ 192 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dairy-free, gluten-free, herb, lemon, Roasted

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