Lemon rosemary pork tenderloin

An Italian pork dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 1 h 30 min

Organic sourcing

Consider sourcing organic lemons as they are on the Dirty Dozen and carry high pesticide residues. Organic pork is also beneficial for better animal welfare standards.

Ingredients

• 2 pork tenderloins
• 3 lemons, juiced
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 3 tbsp fresh rosemary, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp lemon zest

Method

1. In a bowl, combine lemon juice, olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.
2. Place the pork tenderloins in a shallow dish and pour the marinade over them. Turn to coat well.
3. Cover and refrigerate for at least 1 hour, turning occasionally to ensure even marinating.
4. Preheat the oven to 400°F (200°C).
5. Remove pork from the marinade and place on a baking sheet. Sprinkle with lemon zest.
6. Roast in the oven for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
7. Rest for 5-10 minutes before slicing to allow juices to redistribute.
8. Slice the tenderloins into medallions and serve warm.

Notes

• For a deeper flavor, marinate the pork overnight in the refrigerator.
• Pair with a simple green salad or roasted vegetables.
• Handle lemon zest gently to avoid a bitter taste from the pith.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.