Chicken Free Cilantro Lime Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those cuts that deserves way more attention than it gets — lean, tender, and incredibly easy to work with. This version gets a bold, herby marinade built from fresh cilantro, flat-leaf parsley, lime juice, lime zest, and warm spices like cumin and oregano, all brought together with garlic-infused olive oil. The result is bright, aromatic, and deeply savory in a way that feels anything but plain. After a quick rest in the marinade, the tenderloins roast at high heat until golden on the outside and perfectly juicy within, hitting that safe 165°F without drying out. Sliced into medallions and finished with a squeeze of fresh lime, this dish looks and tastes like something you'd order at a restaurant. It's a genuinely satisfying centerpiece for anyone steering clear of poultry that isn't turkey, with zero compromise on flavor or satisfaction.
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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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