Lemon and Herb Pork Tenderloin

Lemon and Herb Pork Tenderloin is full of amazing flavor and is easy to do on the grill.

Easter is this Sunday!  It snuck up on me this year.  I know that ham is traditional at Easter but I am just not a big ham fan so I prefer to serve pork tenderloin.  Today’s recipe for lemon and herb pork tenderloin is amazing and makes the perfect ham alternative!  This recipe was actually sent to me by my son, the one that just got married.  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.

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.

About two to eight hours before you want to cook your tenderloin cover it in a marinade of fresh herbs, lemon and oil that you can make in your food processor.  Just coat both sides.

Wrap it up in some plastic wrap and then refrigerate it for 2-8 hours.  I did mine for about six hours. We enjoyed this for Sunday dinner and I put it in the fridge about 9:00 am and then grilled it at 4:00.

Heat up your Traeger or grill or oven to a high heat of about 400 degrees.  Cook on one side for about 15 minutes and then turn. and cook until your meat reaches an internal temperature of 145-165 degrees F depending on how pink you like your pork.

I garnished it with some additional herbs and fresh lemon slices and it looked so pretty.  I like to serve it with rice pilaf but some roasted potatoes will do too.

By slicing it about 3/4″ thick you can serve 4-5 people from one tenderloin depending on how hungry they are!

For some of other favorite pork tenderloin recipes check these out:

Roasted Maple Glazed Pork Tenderloin

Crockpot Brown and Maple Pork Tenderloin

Pork Tenderloin with Apple Cranberry Sauce

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5 from 1 vote

Lemon and Herb Pork Tenderloin

Course Main Dish

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 10 servings

Author Leigh Anne Wilkes

Ingredients

• 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 C olive oil
• additional herbs for garnish

Instructions

• 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.

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