Capsaicin Free Cilantro Lime Herb-Roasted Turkey Tenderloin
Bright, herby, and packed with citrus flavor, this roasted turkey tenderloin is the kind of weeknight dinner that feels far more impressive than the effort involved. The marinade leans hard on fresh cilantro, lime juice, and garlic-infused olive oil, building layers of flavor without a single hot pepper or spicy ingredient in sight — making it a genuinely satisfying option for anyone who needs to avoid capsaicin. Cumin and dried oregano add earthy depth, while the lime zest keeps everything tasting vibrant and fresh rather than flat. After just 30 minutes of marinating, the tenderloins roast up golden and juicy, hitting that perfect 165°F without drying out. A quick rest and a crosswise slice into medallions gives you a beautiful presentation that works equally well for a casual family dinner or something a little more special. Serve with extra lime wedges and a few fresh cilantro sprigs for a finish that looks like you really put in the work.
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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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