Serves 10
485 min
Spicy Lemon-Rosemary Pork Tenderloin
Recipe GLPR0b65243bc780e8
This vibrant pork tenderloin is marinated for hours in a zesty blend of lemon juice, fresh rosemary, and crushed red pepper, then seared until golden and roasted to a safe, juicy doneness. The result is a restaurant-quality main course with a bold, citrusy flavor profile and subtle heat that works beautifully for special occasions or weeknight dinners.
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Ingredients
6 tablespoons Extra-virgin olive oil
¾ cup Fresh lemon juice
¼ cup Fresh rosemary leaves
2 tablespoons Crushed red pepper flakes
6 Garlic cloves, minced
4 pounds Pork tenderloins
to taste Salt
to taste Freshly ground black pepper
Directions
Combine the olive oil, fresh lemon juice, rosemary leaves, crushed red pepper, and minced garlic in a large resealable plastic bag. Add the four pork tenderloins to the bag, pressing gently to coat all surfaces with the marinade. Seal the bag tightly, removing as much air as possible, and refrigerate for 6 to 8 hours.
Remove the pork from the refrigerator and allow it to rest at room temperature for 1 hour. Meanwhile, preheat your oven to 400°F and heat a large griddle or heavy-bottomed skillet over high heat until it is very hot.
Remove the tenderloins from the marinade and scrape away most of the garlic and rosemary pieces from the surface, allowing some flavorful bits to remain. Season each tenderloin generously with salt and freshly ground black pepper on all sides.
Carefully place the seasoned tenderloins on the hot griddle and sear for approximately 6 minutes total, turning as needed to develop a deep golden-brown crust on all sides.
Transfer the seared tenderloins to a large rimmed baking sheet and place in the preheated 400°F oven. Roast for 12 to 16 minutes, checking with an instant-read meat thermometer inserted into the thickest part of the largest tenderloin. Remove from the oven when the internal temperature reaches 145°F for food safety.
Remove the baking sheet from the oven and loosely cover the tenderloins with aluminum foil. Allow them to rest undisturbed for 10 minutes—this allows the juices to redistribute throughout the meat, ensuring a moist and tender result. Slice the tenderloins and serve warm.
