Lemon Pork Tenderloin

Lemon Pork Tenderloin is an easy weeknight dinner. A simple, light and fresh rub on the pork, roasted for about 45 mins, rested for 10 – then sliced and devoured.

Spring has sprung!! At least it has here in AZ. Very sorry to those that still have snow. With the spring weather comes lots of lovely fresh herbs and citrus. Perfect for baking, and even better for roasting pork, in my opinion.

There’s nothing more “family” to me than gathering around the table to a dinner like this. It’s hard though, working full time and having a husband and two little guys to hang out with. Making a roast dinner can sometimes go by the wayside in favor of daily life. That being said, this only takes 45 minutes to roast a 1.5lb tenderloin, and it’s hands off once you’ve mixed the rub – so you actually COULD do it if you planned ahead.

I wish I had a lemon tree, I swear I would use them allllll and make every possible variation on every possible dish. Kind of like Bubba Gump and his shrimp, that’d be me with lemon. Lemon pie, lemon curd, lemon tarts, lemon chicken, lemon beef, lemon candy, lemon… uh… well, you get the idea!

I make this for company – it’s simple, but the flavors are so good, and it’s pretty!

If you like pork tenderloin, maybe you’ll enjoy this Whisky Glazed Pork Tenderloin too?

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card. 

• Pork tenderloin. This is a lean, tender cut of pork that cooks quickly and stays juicy when not overcooked. Do not confuse it with pork loin – they are very different cuts and won’t cook the same way.
• Olive oil. Helps carry all the flavors and keeps the pork from drying out. You can swap with avocado oil if that’s what you have on hand.
• Lemon juice. Adds brightness and helps tenderize the meat slightly. Fresh lemon juice gives the best flavor, but bottled will work in a pinch.
• Lemon zest. Brings a stronger lemon flavor without extra acidity. If you skip this, you’ll still get lemon flavor, just not as punchy.
• Rosemary. Adds that classic herby flavor that pairs perfectly with pork. Fresh is best here, but you can use dried – just use less since it’s more concentrated.
• Garlic. Adds depth and savory flavor. Fresh garlic is ideal, but you can sub about 1/2 teaspoon garlic powder if needed.
• Salt and pepper. Brings everything together and enhances all the flavors. Adjust to taste depending on how seasoned you like your food.

How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

Jump

• Preheat oven to 425°F.
• Pat your pork dry with paper towels.
• In a small bowl, combine the remaining ingredients.
• Pour the mixture over the pork, and rub in until covered.
• Roast in a pan or baking dish for 30-45 minutes, or until an instant read thermometer inserted in the thickest part of the pork reads 145°F.
• Allow to rest 5 minutes before slicing.
• Devour.

More recipes to love

• Creamy Garlic Parmesan Risotto. Risotto in 17-25 minutes?! I’m in!
• Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
• Easy Scalloped Potatoes. There’s a video on this one, showing how EASY this is to make!
• ALL SIDES

5 from 1 vote

Lemon Rosemary Pork Tenderloin

Author Kylee Ayotte

Servings 4

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Resting Time 5 minutes mins

Total Time: 1 hour hr

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So, how about this pork tenderloin? It’s a simple, light and fresh rub on the pork, roasted for about 45 mins, rested for 10 – then sliced and devoured.

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Ingredients

 

1x2x3x

• ▢ 1.5 pound pork tenderloin
• ▢ 2-3 tablespoons olive oil
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 teaspoon lemon zest
• ▢ 1 tablespoon fresh rosemary minced
• ▢ 1 teaspoon garlic crushed
• ▢ salt pepper

Instructions

• Preheat oven to 425°F.
• Pat your 1.5 pound pork tenderloin dry with paper towels.
• In a small bowl, combine the 2-3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon fresh rosemary, 1 teaspoon garlic, salt.
• Pour the mixture over the pork, and rub in.
• Roast for 30-45 minutes, or until a thermometer reads 155°F.
• Allow to rest 5 minutes before slicing.
• Devour.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 270kcal | Carbohydrates: 1g | Protein: 35g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 89mg | Potassium: 668mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee