Healthy Garlic-Herb Pork Tenderloin
40 min
|
intermediate
|
low-fat,
paleo-friendly
Recipe by Eunice
Introduction
This garlic-herb pork tenderloin is lean, juicy, and boldly seasoned the way I like it: plenty of garlic, smoky paprika, fresh rosemary and thyme, bright lemon, a splash of apple cider, and a pinch of bouillon for savory depth.
It is weeknight-fast and dinner-party worthy, cooks like a dream on the grill or in the oven, and brings clean, healthy flavor with leftovers that hit just as hard the next day.
Ingredients (6 servings)
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Ingredients
- 2 lb pork tenderloin pork tenderloin 32 oz
- 2 Tbsp olive oil olive oil
- 3 cloves garlic, minced garlic 0.27 head
- 2 Tbsp fresh parsley, finely chopped fresh parsley 0.27 oz
- 1 Tbsp fresh rosemary, finely chopped fresh rosemary 0.13 bunch
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 1 Tbsp fresh thyme fresh thyme 0.11 oz
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
- ½ lemon, zested lemon 0.5 ct
- ⅓ cup apple cider apple cider 2.64 fl oz
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- 1 tsp granulated vegetable bouillon granulated vegetable bouillon 0.14 oz
- 1 tsp sea salt sea salt 0.21 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Healthy Garlic-Herb Pork Tenderloin
-
Make the marinade
Whisk olive oil, garlic, parsley, rosemary, thyme, smoked paprika, lemon juice, lemon zest, apple cider, Dijon, bouillon powder, sea salt, and black pepper until emulsified.
Pour off 1/4 cup into a small glass jar for a clean finishing sauce later and cap it tight.
-
Trim the tenderloin
Slide a sharp knife under the silver skin and remove it so the seasoning can actually penetrate and the texture stays tender.
Tuck the thin tail end under or tie it so the roast cooks evenly from end to end.
-
Marinate with control
Place pork in a glass container or zip bag, pour in the remaining marinade, and rub it in so every inch is coated.
Marinate 30 to 60 minutes in the fridge, or up to 12 hours if you are planning ahead.
Bring the pork out 20 to 30 minutes before cooking so it is not ice-cold, which helps it cook evenly.
-
Preheat and sear
Heat the oven to 400 F and set a heavy skillet on medium-high until hot enough that oil shimmers in seconds.
Pat the pork dry and brush off clumps of herbs so they do not burn in the pan.
Add a thin film of oil if the pan looks dry, then sear the pork 2 to 3 minutes per side until you get a deep brown crust.
-
Roast to temp
Slide the skillet into the oven and roast until an instant-read thermometer hits 138 to 140 F in the thickest part, about 10 to 15 minutes depending on size.
Trust the thermometer, not the clock, because tenderloins vary in thickness.
-
Rest and make the sauce
Transfer pork to a board and tent loosely with foil for 8 to 10 minutes so juices redistribute to the edges.
Set the skillet over medium heat, add the reserved clean marinade, and simmer hard 3 to 5 minutes until glossy and slightly syrupy.
Taste and adjust with a pinch of salt or a squeeze of lemon if you want extra brightness.
-
Slice and serve
Slice the pork into 1/2 inch medallions against the grain so each bite stays tender.
Spoon the cider-Dijon pan sauce over the top and finish with a sprinkle of fresh parsley and a touch of lemon zest.
Substitutions
- Apple cider -> low-sodium chicken stock + 1 tsp apple cider vinegar + 1/2 tsp honey
- You still get tang and a whisper of sweetness for a balanced pan sauce, with a slightly lighter body and cleaner finish.
- Vegetable bouillon powder -> 2 tsp white miso paste
- Miso brings savory depth and gentle salinity that melts into the marinade and gives the sauce a silky umami backbone.
- Fresh rosemary -> fresh sage or oregano
- Sage skews cozy and woodsy while oregano leans Mediterranean and peppery, both playing nicely with garlic and lemon without overpowering the pork.
Tips
- Silver skin is the enemy of tenderness
- Removing it keeps the bite clean and prevents the meat from contracting unevenly.
- Dry before you fry
- Patting the pork dry after marinating gives you that deep, proud crust instead of a steamed surface.
- Reserve clean marinade for sauce
- Pull off some before the pork touches it so you can reduce it safely into a bright, glossy glaze.
- Temperature over time
- Pull at 138 to 140 F so carryover heat coasts you to 145 F, leaving a blushing, juicy center instead of beige boredom.
- Grill option, New York backyard style
- Sear over direct high heat 2 to 3 minutes per side, then finish over indirect medium heat until 140 F, and rest before slicing.
- Slice on a slight bias
- Angled medallions look restaurant-worthy and maximize tender surface area to catch every drop of sauce.
Nutrition Facts *
| Energy | 243 | kcal |
|---|---|---|
| Protein | 36 | g |
| Total Fat | 9 | g |
| Carbohydrates | 4 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pork turned out dry, help.
- Next time pull it at 138 to 140 F and let it rest so it finishes at 145 F, and keep your sear hot and quick so you brown the outside without overcooking the inside.
- Can I use dried herbs instead of fresh?
- Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme, but keep parsley fresh if you can because dried parsley tastes flat.
- How long can I marinate?
- Thirty to sixty minutes is plenty, and up to 12 hours works, but do not go longer or the acid starts making the exterior mushy.
- I do not have an oven-safe skillet, now what?
- Sear in any heavy pan, then move the pork to a preheated sheet pan to finish in the 400 F oven.
- Is a slight pink center safe?
- Yes, pork is safe at 145 F after resting, and a blush in the middle means juicy, not underdone.
Serving Suggestions
This pork loves company with roasted carrots and potatoes, or pile it over garlicky greens and spoon that tangy cider-Dijon sauce like you mean it.
Feeling playful, swap the parsley and garlic for 1 to 2 tablespoons sofrito in the marinade for a Latin kick that makes the pan sauce sing with extra citrusy-savory depth.
More pairings:
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