Lemon Pepper Pork Tenderloin Recipe
Lemon Pepper Pork Tenderloin is the zesty comeback your dinner table needs when plain meals have overstayed their welcome. Bright lemon tang meets a bold peppery punch, elevating tender pork into a culinary showstopper. Minimal prep means more time to do literally anything else besides chopping and measuring. This dish doesn’t play by bland rules—it delivers vibrant, juicy goodness in every bite. Roast it to perfection, savor the aroma, and brace for compliments. Because let’s be honest, who can resist a perfectly seasoned slice of lemon-kissed pork?
Lemon Pepper Pork Tenderloin Recipe
A tangy, peppery pork tenderloin recipe featuring fresh lemon and aromatic spices for a vibrant, satisfying main course.
Ingredients
- 1 lb pork tenderloin
- 2 lemons zested and juiced
- 1 tablespoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Fresh parsley for garnish optional
Instructions
- Preheat the oven: Set it to 400°F (200°C) for even heat distribution.
- Make the seasoning blend: In a bowl, mix lemon zest, black pepper, garlic powder, onion powder, paprika, and salt.
- Prepare the pork: Rub the tenderloin thoroughly with olive oil and coat evenly with the seasoning mixture.
- Roast the pork: Place it in a roasting pan and cook for 25 minutes or until the internal temperature hits 145°F (63°C).
- Baste with lemon juice: Drizzle the fresh lemon juice over the pork halfway through roasting for a juicy, tangy finish.
- Rest the meat: Remove from the oven, cover with foil, and let it rest for 5-7 minutes before slicing.
- Serve: Garnish with parsley if desired and pair with roasted veggies or mashed potatoes for a complete meal.
Notes
Nutritional Information (Per Serving):
- Calories: 290
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Vitamin C: 28%
- Potassium: 22%
- Iron: 15%
- Vitamin B6: 20%
- Magnesium: 12%
Additional Notes/Tips:
- Zest smartly: Avoid the bitter white pith when zesting lemons. Stick to the bright yellow layer.
- Pepper kick: Prefer less heat? Reduce the black pepper by half for a milder taste.
- Stovetop sear: Sear the tenderloin for 2-3 minutes before roasting for a crispy, golden crust.
- Serving suggestion: Try pairing with a fresh green salad or lemon herb quinoa.
