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This Lemon Herb Pork Tenderloin is tender, juicy, and packed with fresh herbs and citrus flavor. With a quick marinade and under 30 minutes of cook time, it’s an impressive yet easy dinner that feels special enough for company but simple enough for a weeknight meal.
Try This Next: Our Cajun Pork Tenderloin is a great dinner option with a kick! Or if you want to take it right over the top, make our Bacon-Wrapped Pork Tenderloin.
I love how the bright lemon zest and juice balance the richness of pork, while fresh parsley, rosemary, and thyme add earthy flavor. A quick sear followed by roasting in a hot oven ensures the tenderloin stays moist inside with a golden crust outside.
Why I Love This Recipe
- Fresh, vibrant flavor – Lemon and herbs make this pork taste light and refreshing.
- Quick cooking – Under 30 minutes in the oven after a simple marinade.
- Impressive but easy – Looks elegant for entertaining but requires minimal effort.
- Healthy and versatile – Lean protein that pairs well with a variety of sides.
RECIPE WALK-THROUGH
Before You Begin
For best results, trim the silver skin from the pork tenderloin before marinating to keep the meat tender and juicy. Gather all your marinade ingredients and mix them in advance so the pork can soak up the flavor while you prep your skillet and oven. Using fresh herbs instead of dried really elevates the dish, so it’s worth picking them up if you can.
Tools and Equipment
- Sharp knife for trimming silver skin
- Small mixing bowl
- Zip-top bag or sealable container for marinating
- Cast iron or oven-safe skillet
- Meat thermometer
- Aluminum foil (for resting)
How To Make Lemon Herb Pork Tenderloin
See the recipe card below for full, detailed instructions
Make the marinade: Whisk together lemon zest and juice, olive oil, Dijon mustard, parsley, garlic, salt, and pepper in a small bowl.
Marinate the pork: Trim the silver skin from the tenderloins. Place them in a zip-top bag or container and pour the marinade over. Seal and marinate for at least 30 minutes (overnight if possible).
Preheat and sear: Preheat the oven to 425°F. Heat olive oil in a large, cast-iron or oven-safe skillet. Sear the tenderloins on all sides, about 2 minutes per side.
Roast: Transfer skillet to the oven and roast uncovered for 18 minutes, or until a meat thermometer registers 145–160°F.
Rest and serve: Remove from oven, tent with foil, and let rest 5–10 minutes so the juices redistribute. Slice into ½-inch medallions and serve immediately.
Frequently Asked Questions
Do I really need to trim the silver skin?
Yes, trimming ensures the tenderloin cooks evenly and stays tender without a chewy texture.
Can I marinate overnight?
Absolutely! The longer it sits, the more flavor it absorbs. Overnight marinating is ideal.
What temperature should pork be cooked to?
Pork is safe to eat at 145°F with a slight blush of pink. For a firmer texture, cook at a temperature closer to 160°F.
What if I don’t have fresh herbs?
You can substitute dried herbs in a pinch (use about ⅓ the amount), but fresh herbs give the best flavor.
Serving Suggestions
Serve this with Roasted Lemon Potatoes, Rice Pilaf, or a Spinach Salad. Roasted Asparagus or Garlic Green Beans also go really well with this recipe!
Storage Tips
The Best Way to Store Leftovers
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm slices gently in the oven at 300°F or in a skillet with a splash of chicken broth to keep them moist.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Recipe Tips
- Add a pinch of crushed red pepper to the marinade for a subtle heat.
- Swap parsley for fresh basil in summer for a slightly sweeter, fresher taste.
- Use orange zest and juice instead of lemon for a different citrus twist.
- Always let pork rest after cooking. This prevents the juices from running out and keeps it moist.
- Use a meat thermometer to avoid overcooking. Pork tenderloin can dry out quickly if cooked too long.
- If cooking both tenderloins at once, make sure they’re evenly spaced in the skillet so they sear properly.
- Fresh herbs make the biggest difference! Don’t skip them if you can help it.
More Pork Recipes
- Pan Roasted Pork Loin
- Pan Roasted Herbed Pork Tenderloin
- Easy Oven Braised Pork Chops
- Slow Cooker Garlic & Brown Sugar Pork
Lemon Herb Pork Tenderloin
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
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
