This Lemon Rosemary Pork Tenderloin is a flavorful, protein-packed dish that’s perfect for anyone following a paleo lifestyle or simply looking for a healthier dinner option. With bright citrus notes from fresh lemon juice and zest, and the earthy aroma of rosemary, every bite is bursting with savory goodness. It’s quick and simple to prepare, making it an ideal choice for busy weeknights when time is short but flavor still matters. Low in carbs, high in flavor, and ready in under 30 minutes — this tenderloin will quickly become a weeknight favorite. Perfect for health-conscious food lovers who don’t want to compromise on taste.
Ingredients
- 12 oz pork tenderloin
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tsp fresh rosemary, finely chopped
- 1 garlic clove, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp lemon zest
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the lemon juice, olive oil, rosemary, garlic, sea salt, black pepper, and lemon zest. Stir well to make a marinade.
- Pat the pork tenderloin dry with paper towels. Place it in a shallow dish or a zip-top plastic bag and pour the marinade over it. Turn the pork to coat evenly. Let it marinate at room temperature for 15–20 minutes, or refrigerate for up to 2 hours.
- Heat a large oven-safe skillet over medium-high heat. Once hot, add the pork tenderloin and sear for 2–3 minutes on each side until lightly browned.
- Transfer the skillet to the preheated oven and roast the pork for 15–20 minutes, or until an internal temperature of 145°F (63°C) is reached.
- Remove the skillet from the oven and tent the pork loosely with foil. Let it rest for 5–7 minutes to allow the juices to redistribute.
- Carefully slice the pork tenderloin into medallions, about 1/2 inch thick.
- Serve warm, spooning any pan juices over the pork for extra flavor.
Nutritional Information
Calories: 220
Protein (g): 28
Fat (g): 10
Carbohydrates (g): 2
Fiber (g): 0
Sugar (g): 1
Sodium (mg): 500
Storage Instructions
Store any leftover Lemon Rosemary Pork Tenderloin in an airtight container in the refrigerator for up to 3–4 days. For longer storage, you can freeze the cooked and cooled pork in a freezer-safe container or resealable bag for up to 2 months. To prevent freezer burn, wrap the pork in foil or parchment paper before placing it in the freezer container.
Reheating Instructions
For best texture and flavor, reheat the pork gently in a 300°F (150°C) oven, covered with foil to retain moisture, for about 10–15 minutes or until warmed through. Alternatively, you can reheat slices in a covered skillet over low heat with a splash of broth or water to prevent drying out. Avoid microwaving, as this can toughen the meat.
Modifications and Enhancements
To boost the nutrition of this dish while keeping it paleo-friendly, consider adding sautéed leafy greens like kale or spinach for fiber and micronutrients such as iron and vitamin K. You can also rub the pork with ground flaxseed or hemp seeds before searing to enhance omega-3s and protein content. For added flavor and antioxidants, try incorporating a touch of smoked paprika or turmeric along with the rosemary. These additions keep the dish nutrient-dense and aligned with the paleo approach.
