Lemon and Garlic Herb Crusted Pork Tenderloin

This Marinade for Lemon and Garlic Herb Crusted Pork Tenderloin comes out juicy no matter how you cook it either in the slow cooker, oven, or even grilled this is a wonderfully flavored pork tenderloin!

If you're like me, then you want something easy and fork-tender, I can't eat meat that's stringy, and chewy and sit there all day chewing! This is perfectly tender every time.

Seriously if I have to fight with my meat, then it's not worth my time and I just move on to the side dishes on the table.

The citrusy taste compliments the pork and you can make any vegetable side dish you prefer, we love our roasted Parmesan Roasted Potatoes and when cooking them in the oven together it makes the meal so easy to get done.

This pork tenderloin so melts in your mouth tender, it's foolproof, easy, and perfect every time.

Don't give it a second thought on looking for another recipe this will be the one everyone raves about and the flavors are spot-on delicious just scroll through all our tips to the recipe printable card below!

What Makes Pork Tenderloin So Tender and Flavorful

1. The tenderloin on the pig comes off of the muscle on its spine and is not well used so this makes the meat very tender and lean
2. It's very important not to overcook a pork tenderloin or it will be dry and tougher
3. Use a meat thermometer to ensure its perfection to be at 145 degrees internal temperature
4. The pork will be a tiny bit blush of pink and will be fork tender
5. This roast is juicy, tender, and bursting with wonderful flavors of lemon, herbs, and garlic.
6. Note: some recipes will call for a milk brine to soak the pork in. Add the pork to a  milk brine bath for 4 hours in the refrigerator ( or preferably overnight) to keep it from drying out when cooking

Easy Steps for Cooking Pork Tenderloin

1. Cooking Method Note: If you are cooking at 350, cook the pork tenderloin for 20 minutes per pound or until the pork reaches an internal temperature of 145 degrees using an instant-read thermometer
2. Slow cooker: sear meat in a frying pan on both sides in some olive oil and butter till brown and flip over. Place browned pork in a slow cooker for 4 to 6 hours on low depending on the size.
3. Oven Method: Bake in the oven covered om 350 degrees for the first 20 minutes, in a roasting pan with juices. Uncover and roast until browned, and the pork reaches an internal temperature of  145 degrees
4.  Grilling Alternative: you can also grill this outside when the weather permits, slice the tenderloin into pork loin steaks, and cook on the grill till browned and thoroughly cooked on both sides.

Shopping List of Ingredients scroll to the recipe card and hit print for measurements

• pork tenderloin
• fresh minced garlic
• honey
• extra virgin olive oil
• oregano, basil, parsley optional: rosemary sprig, thyme, a pinch of sage
• salt and pepper to taste
• lemon juice preferably fresh
• lemon zest
• beef or chicken broth
• white wine or for nonalcohol substitute chicken or beef broth

Meat Alternatives to Pork

• boneless chicken breasts
• London broil
• rump roast
• venison
• boneless leg of  lamb

Tips

1. marinate for at least 4 hours
2. substitute chicken or beef broth, apple juice, lemon juice diluted, or orange juice alternatives to wine
3. internal temperature for roasted pork is 145 degrees in the thickest part, 165 degrees for chicken
4. leftover pork makes great Cuban sandwiches

Marinade for Lemon and Garlic Herb Crusted Pork Tenderloin Pin for later

Side Dishes to Serve with Pork Tenderloin

Best Potato Side Dishes

Butternut Squash Casserole

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Holiday Sweet Potato Twice Baked

30 Side Dishes and Appetizers

Lemon and Garlic Herb Crusted Pork Tenderloin 

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 1 HourInactive time: 4 HourTotal time: 5 H & 10 M

Fork tender pork tenderloin with several cooking methods to make a juicy flavorful meat that keeps you coming back for more!

Ingredients

• 2 to 3 pounds of pork tenderloin
• 2 cloves of fresh minced garlic
• 1 tablespoon of honey
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon each of oregano, basil, parsley
• optional: rosemary sprig, thyme, a pinch of sage
• salt and pepper to taste
• juice of one lemon
• 2 teaspoons of lemon zest
• 1/2 cup of beef or chicken broth
• 1 cup white wine or for nonalcohol use chicken or beef broth, apple juice, lemon juice diluted, or orange juice
• Place all ingredients in a large plastic bag and marinate overnight or for up to 4 hours.

Instructions

1. Marinade the meat for at least 30 minutes in the refrigerator reserving 1 cup.
2. You can add more herbs if you like at this point before cooking.
3. Note: If the roasts start to dry out and the liquid evaporates, add more broth or apple juice or alternative juice
4. Cooking Methods
5. Note: If you are cooking at 350 degrees, cook the pork tenderloin for 20 minutes per pound or until the pork reaches an internal temperature of 145 degrees using an instant-read thermometer
6. Slow cooker: sear meat in a frying pan on both sides in some olive oil and butter till brown and flip over.
7. Place browned pork in a slow cooker for 4 to 6 hours on low.
8. Oven Method:
9. Bake in the oven covered om 350 degrees for the first 20 minutes, in a roasting pan with juices.
10. Uncover and roast until browned, and the pork reaches an internal temperature of 145 degrees.
11. Grilling Alternative: you can also grill this outside when the weather permits, slice the tenderloin into pork loin steaks, and cook on the grill till browned and thoroughly cooked on both sides. Remember to check the internal temperature to be at 145 degrees at its thickest part!

Notes

Tips

1. marinate for at least 30  hours
2. substitute chicken or beef broth, apple juice, lemon juice diluted or orange juice alternatives to wine
3. internal temperature for roasted pork is 145 degrees in the thickest part, 165 degrees for chicken
4. leftover pork makes great Cuban sandwiches

Similar Recipes

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Pork Lombardy

Pork Sazon

Easy Pork Wellington

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Marinade for Lemon and Garlic Herb Crusted Pork Tenderloin Pin for later

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