BHA & BHT 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 far more impressive than the effort required. The marinade leans hard on fresh cilantro, flat-leaf parsley, lime juice, and zest, layering real, vibrant flavor without relying on any packaged seasonings or processed additives that commonly sneak in synthetic preservatives. Garlic-infused olive oil, ground cumin, and dried oregano round everything out into something deeply savory and aromatic. For anyone navigating BHA and BHT concerns, the challenge is often hidden in bottled sauces, spice blends, and store-bought marinades — this recipe sidesteps all of that by building flavor entirely from whole, fresh ingredients you can verify yourself. After a quick marinade in the fridge, the tenderloins roast at high heat until golden and juicy, then rest before being sliced into elegant medallions. A squeeze of fresh lime over the top right before serving ties the whole dish together beautifully. It's clean, confident cooking that delivers on both flavor and peace of mind.
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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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