Easy Lemon Herb Roasted Pork Tenderloin (Lean Protein)

For a professional-grade clean dinner, pork tenderloin is a “Gold Standard” choice. It is as lean as skinless chicken breast but offers a richer nutrient profile. From an expertise perspective, the secret to success here is the “sear-to-roast” method. By searing the meat in a hot pan before it enters the oven, we lock in the juices and create a savory Maillard crust that is impossible to achieve through baking alone.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 3 Servings
• Calories: 245 kcal per serving

Ingredients:

The Foundation

• 1 lb Pork Tenderloin, trimmed of silver skin
• 1 tbsp Avocado Oil (The standard for high-heat searing)
• 1/2 tsp Sea Salt & 1/4 tsp Black Pepper

The “Gold Standard” Lemon-Herb Rub

• 2 cloves Garlic, minced
• 1 tbsp Fresh Rosemary, finely chopped
• 1 tbsp Fresh Thyme, finely chopped
• Zest of 1 Lemon (The aromatic secret)
• 1/2 tsp Onion Powder

The Finishing Touch

• 1 tbsp Fresh Lemon Juice
• Fresh Parsley, chopped
• Lemon slices for garnish

Preparation Steps:

1. The Professional “Dry-Rub”

1. Preheat oven to 400°F (200°C). Mix garlic, herbs, zest, onion powder, salt, and pepper.
2. Technique: Pat the pork completely dry with paper towels. Moisture prevents searing. Rub the herb mixture evenly over the meat.

2. The High-Heat Sear

3. Heat avocado oil in an oven-safe skillet over medium-high heat.
4. Sear for 2 minutes per side (6-8 mins total) until a golden-brown crust forms. This caramelizes the herbs and seals the surface.

3. The Precision Roast

5. Transfer the skillet directly into the oven. Roast for 12–15 minutes.
6. Safety Check: The pork is done when it reaches an internal temperature of 145°F (63°C). It should still be slightly pink in the center for maximum juiciness.

4. The “Gold Standard” Rest

7. Remove from oven and transfer to a cutting board. Tent loosely with foil.
8. Let rest for 5–10 minutes. This allows juices to redistribute. Drizzle with fresh lemon juice before carving.

Expert Tips:

• Carving Rule: Always slice the tenderloin against the grain into 1-inch thick medallions. This shortens the muscle fibers, ensuring a “Gold Standard” tender bite.
• Doneness Warning: Pork tenderloin is extremely lean. Do not guess the cooking time—use a thermometer. If you cook it past 150°F, it will become dry and tough instantly.