Lemon Garlic Pork Tenderloin
Elevate your weeknight dinners with this delectable Lemon Garlic Pork Tenderloin recipe, a perfect blend of zesty citrus, fragrant herbs, and tender, juicy pork. This dish features perfectly marinated pork tenderloins infused with the bright flavors of lemon juice and zest, garlic, fresh rosemary, and thyme. Pan-seared for a golden crust and oven-roasted to perfection, the pork is then complemented by a rich pan sauce made with chicken broth and butter for a luxurious finish. With just 15 minutes of prep time and minimal effort, this versatile recipe is an elegant choice for both family meals and special occasions. Serve it alongside roasted vegetables or creamy mashed potatoes for a satisfying, flavor-packed meal.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 3 tablespoons Olive oil
- 4 cloves (minced) Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 teaspoons (chopped) Fresh rosemary
- 2 teaspoons (chopped) Fresh thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Butter
Instructions
Start by trimming any silver skin or excess fat from the pork tenderloins. Pat them dry with paper towels.
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Place the pork tenderloins in a large resealable plastic bag or baking dish, and pour the marinade over them. Ensure the pork is well coated, and marinate in the refrigerator for 30 minutes to 2 hours (for best results).
Preheat your oven to 400°F (200°C).
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, remove the pork tenderloins from the marinade (discarding excess marinade) and sear them for about 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) when checked with an instant-read thermometer.
Once cooked, remove the pork from the skillet and let it rest on a cutting board, covered loosely with aluminum foil, for about 5-10 minutes.
While the pork is resting, place the skillet back on the stove over medium heat. Add the chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits.
Allow the broth to simmer for 3-4 minutes, then stir in the butter and a pinch of salt and pepper. Simmer for an additional 1-2 minutes to create a smooth sauce.
Slice the rested pork tenderloin into medallions, drizzle with the pan sauce, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 7321 mg | 318% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 124 mg | 10% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4523 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
