The woodsy aroma of the rosemary paired with the citrus flavor makes this a show stopper pork tenderloin.  

Prep: 5 minutes
Marinate: 2 hours
Cook: 20 minutes
Serves: 4


  • 1 Pork Tenderloin
  • 2 Tbsp Fresh Rosemary
  • 2 Lemons, juiced + 1 lemon zested
  • 2 tsp Horseradish Dijon Mustard
  • 1/2 cup Olive Oil
  • Salt & Pepper, to taste

Combine the rosemary, lemon zest and lemon juice, horseradish dijon mustard, olive oil, salt and pepper into a resealable bag. Then place the pork tenderloin in with the marinade, seal up the bag and marinate in the fridge for 2 hours. 

Preheat the oven to 400˚F. 

Remove the pork tenderloin from the fridge 30 minutes before cook. Sear the meat on a grill pan  over high heat, be sure to sear all sides. Place the pork tenderloin into the oven and bake until it reaches an internal temperature of 140˚F. 

Allow for meat to rest for 5-10 minutes then slice on a diagonal. Serve with potatoes and mixed greens then enjoy!


pork tenderloin