Eggless 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 it takes. The marinade comes together in one bowl — garlic-infused olive oil, fresh lime juice and zest, chopped cilantro, parsley, oregano, and cumin — and it does all the heavy lifting while the meat rests in the fridge. There's not an egg in sight anywhere in this recipe, which makes it a genuinely stress-free option when you're cooking for someone with an egg sensitivity or allergy. Turkey tenderloins are a fantastic cut for this style of cooking because they stay juicy and absorb bold flavors beautifully, especially after that 30-minute marinade soak. A hot oven brings everything together in under 30 minutes, and slicing the rested meat into medallions gives you those gorgeous, herb-flecked rounds that look stunning on a plate. Finish with a squeeze of fresh lime and a few cilantro sprigs, and you've got a clean, vibrant dinner that's as good for a casual Tuesday as it is for company.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!