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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.

Pork Tenderloin is a great meal for the holidays because it’s a little more elevated but still pretty simple to make. Serve with your favorite Easter Sides or for any holiday or gathering.

Lemon Herb Pork Tenderloin has a fresh and flavorful marinade and is an easy dinner to prepare any night of the week.
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Why We Love This Recipe

Pork Tenderloin is super tender cut of pork that easily lends itself to tons of different flavor options. It is similar to chicken breast, but (in my opinion) more rich in flavor. If you cook it right, pork tenderloin can be the most tender, juicy meat you’ve ever eaten.

A plate of pork tenderloin

How to Make Lemon Herb Pork Tenderloin

I have cooked tenderloins a variety of ways, from the slow cooker to the grill, but my favorite method is the cast iron skillet. The meat is seasoned or marinated and seared in the cast iron before finishing it in the oven. The pork should register between 145 and 160 degrees on a meat thermometer, and it must have time to rest before slicing.

Like any meat, the juices come to the center as the meat cooks and need time to redistribute. If you cut into it right away, all those yummy, lovely juices spill all over your cutting board and the result is a dry piece of meat instead of a tender, juicy one.

Sliced pork tenderloin on a cutting board

This particular recipe is a favorite, because I just love the combination of fresh lemons and herbs. We used to have a lemon tree in our backyard and I would cook with lemons all the time – I miss that tree!

The pork tenderloin is marinated in lemon juice and olive oil with some fresh herbs and a little dijon mustard for some extra punch. Give it at least 30 minutes in the marinade, but the longer, the better.

A close up of a Pork Tenderloin in a pan
Two cooked pork tenderloins in a pan

Then the pork is seared in a skillet (if you don’t have cast iron, thats ok, but the skillet needs to be oven safe). Finally slide that baby into the oven and let it cook for about 18 minutes. Pull it out and tent it with foil, and let it rest for at least 5-10 minutes before slicing. The resting is so important, so don’t skip it!

A plate of pork tenderloin

More Pork Recipes

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A plate of pork tenderloin

Lemon Herb Pork Tenderloin

4.50 from 2 votes
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.
Prep Time 40 minutes
Cook Time 24 minutes
Total Time 1 hour 4 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 350kcal



  • 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


  • 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.


Fresh herbs really make the dish, so I encourage you to seek them out.


Calories: 350kcalCarbohydrates: 4gProtein: 48gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 147mgSodium: 743mgPotassium: 966mgFiber: 1gSugar: 1gVitamin A: 233IUVitamin C: 19mgCalcium: 36mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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