Lemon Rosemary Pork Tenderloin

Transform your dinner table with this irresistible Lemon Rosemary Pork Tenderloin, a perfect harmony of zesty citrus, aromatic herbs, and succulent pork. This recipe combines tender pork medallions with a vibrant marinade of fresh rosemary, garlic, lemon zest, and tangy lemon juice, creating layers of flavor in every bite. The pork is seared to golden perfection before being roasted to juicy tenderness and finished with a rich, buttery pan sauce made from deglazed chicken broth. Ready in under an hour, this elegant yet approachable dish is ideal for weeknight meals or special occasions. Serve with roasted vegetables or creamy mashed potatoes, and garnish with fresh rosemary sprigs for a beautifully aromatic presentation.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pieces (approximately 1 pound each) Pork tenderloin
• 3 tablespoons Olive oil
• 4 whole Garlic cloves, minced
• 2 tablespoons Fresh rosemary, chopped
• 1 teaspoon Lemon zest
• 2 tablespoons Lemon juice
• 1.5 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 cup Chicken broth
• 2 tablespoons Unsalted butter

Directions

Step 1

Trim any excess silver skin or fat from the pork tenderloins and pat them dry with paper towels.

Step 2

In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and black pepper to create a marinade.

Step 3

Place the pork tenderloins in a large resealable plastic bag or shallow dish, and pour the marinade over the meat. Seal the bag or cover tightly, and marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.

Step 4

Preheat your oven to 400°F (200°C).

Step 5

Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Remove the pork tenderloins from the marinade, letting any excess drip off, and sear them in the hot skillet for 2-3 minutes per side, until nicely browned.

Step 6

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Step 7

Remove the pork from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let rest for 5-10 minutes to allow the juices to redistribute.

Step 8

While the pork is resting, place the skillet back on the stovetop over medium heat. Add the chicken broth and scrape the bottom of the pan to deglaze it, incorporating any browned bits.

Step 9

Simmer the broth for 2-3 minutes, then whisk in the butter to create a silky pan sauce.

Step 10

Slice the rested pork tenderloin into medallions and drizzle with the pan sauce before serving. Garnish with additional fresh rosemary or lemon slices, if desired.

Nutrition Facts

Serving size	(1275.5g)

Amount per serving	% Daily Value*
Calories	1849.8

Total Fat 96.8g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 678.9mg	0%
Sodium 7177.9mg	0%
Total Carbohydrate 10.6g	0%
Dietary Fiber 1.7g	0%
Total Sugars 1.3g
Protein 227.8g	0%

Vitamin D 72.6IU	0%
Calcium 122.9mg	0%
Iron 11.9mg	0%
Potassium 4524.8mg	0%

*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.

Source of Calories

Fat: 47.7%

Protein: 49.9%

Carbs: 2.3%