Lemon Pork Tenderloin is full of amazing flavor, marinated in lemon and herbs. It is easy to do on the grill but can also be done in the oven.
Today’s recipe was actually sent to me by my married sons He has ended up being quite the cook and he has mad grilling skills. His wife had him figured out fast and so for a wedding gift, she bought him a Traeger grill. That is one smart girl! One way to get a man to cook for you is to buy him a Traeger. He made this dish one Sunday and sent me some photos via SnapChat. I was impressed. I couldn’t wait to try it too!! His even looked pretty too with the herb and lemon garnish. Don’t worry though. If you don’t have a Traeger you can still totally make this – just use a regular grill or an oven.
What is Pork Tenderloin?
It is one of the leanest and most tender cuts of pork. Pork tenderloin is my favorite cut of pork although it is more expensive. The tenderloin comes from the muscle that runs along the backbone.
We do pork tenderloin a lot at our house because it is so easy to do and makes such a nice tender and moist cut of meat. It’s really hard to go wrong with it. I buy the tenderloins that come vacuum packed and weigh about 1.2 lbs. each.
How to Make Lemon Pork Tenderloin
Marinate the pork 2-8 hours before you are going to cook it.
- Combine marinade ingredients in a food processor and pulse to combine.
- Place tenderloin onto a piece of plastic wrap and cover with marinade.
- Refrigerate 2-8 hours.
- Heat grill or oven to 400 degrees F.
- Cook on one side for about 15 minutes and then turn.
Cook until your meat reaches an internal temperature of 145 degrees F and let it rest for five minutes.
I garnished it with some additional herbs and fresh lemon slices and it looked so pretty.
What to Serve with Pork Tenderloin
By slicing it about 3/4″ thick you can serve 4-5 people from one tenderloin depending on how hungry they are!
What’s the Difference Between Pork Loin and Pork Tenderloin?
A pork tenderloin is a long, narrow, boneless cut of meat and a pork loin is wider and flatter, and can be a boneless or bone-in cut of meat. As it’s name indicates, the tenderloin is a more tender cut of meat.
Both cuts are lean but their shape and thickness are different so cooking times are going to vary if you substitute one for the other. The pork tenderloin will cook much faster than the pork loin.
For all my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. Be sure and follow me over on You Tube for weekly cooking demos.
Lemon Pork Tenderloin Recipe
Lemon Pork Tenderloin
- 2 – 1 lb. pork tenderloins
- 6 garlic cloves peeled
- Lemon juice of 1/2 a lemon and zest use remaining lemon for garnish
- 2 sprigs of fresh marjoram strip leaves
- 1 sprig of fresh rosemary strip leaves
- 1 Tbsp soy sauce
- 2 tsp sea salt
- 1 1/2 tsp fresh ground pepper
- 1 pinch red pepper flakes
- 1/4 cup olive oil
- additional herbs for garnish
- Trim pork of any large pieces of fat.
- In the bowl of a mini-food processor or a blender jar, combine the garlic, lemon juice and zest, majoram, rosemary, soy sauce, salt, pepper, and red pepper flakes.
- Pulse until the garlic and herbs are finely chopped. Slowly drizzle in the olive oil while the machine is running until a loose paste forms.
- Rub the garlic paste over both tenderloins, covering all surface
- Cover the pork tightly with plastic wrap and refrigerate for 2-8 hours before grilling
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes or preheat grill or oven to 400 degrees
- Arrange the tenderloins directly on the grill grate at an angle to the bars. Roast for 15 minutes.
- Using tongs, turn the tenderloins and continue to roast until the internal temperature in the thickest part of the meat registers at least 145F. At that temperature, the pork will be slightly pink inside. If you prefer your pork more well done, roast it until it reaches 160F.
- Let the meat rest for 5 minutes before carving into slices. Shingle the slices attractively on a platter, garnish with the lemon slices and remaining herb sprigs, and serve.