Lemon and Herb Pork Tenderloin

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


  • 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


  • 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.