Barley Free Cilantro Lime Herb-Roasted Turkey Tenderloin
Bright, herby, and packed with citrus punch, this roasted turkey tenderloin is the kind of weeknight dinner that feels way more impressive than the effort involved. The marinade comes together in one bowl — garlic-infused olive oil, fresh lime juice and zest, cilantro, parsley, oregano, and cumin — and it does all the heavy lifting while the turkey rests in the fridge. Once it hits a 400°F oven, the surface turns lightly golden while the inside stays juicy and tender, hitting that perfect 165°F without drying out. Sliced into medallions and finished with a squeeze of lime, it's the kind of plate that looks like you planned it for company. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based fillers — every ingredient is straightforward and easy to verify. No specialty swaps needed, no label-reading stress; just clean, bold flavors from real herbs and citrus. It pairs beautifully with roasted vegetables or a simple salad, making it an easy anchor for a full, satisfying meal.
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Learn more →Ingredients
4 servings
For the turkey
- 2 turkey tenderloins (about 1.5 lb total)
For the marinade
- 3 tbsp garlic-infused olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp sea salt
- ¼ tsp black pepper
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the garlic-infused olive oil, lime juice, lime zest, cilantro, parsley, oregano, cumin, sea salt, and black pepper until combined.
- 2
Pat the turkey tenderloins dry with paper towels and place them in a 9x13-inch baking dish. Pour the marinade over the tenderloins and turn to coat on all sides. Cover and refrigerate for at least 30 minutes.
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