Fructose Free Cilantro Lime Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those cuts that delivers big on flavor without requiring hours in the kitchen, and this herb-roasted version is genuinely impressive. The marinade leans on garlic-infused olive oil, fresh lime juice, cilantro, parsley, oregano, and cumin — bright, aromatic, and completely free of high-fructose pitfalls that can sneak into bottled sauces and store-bought seasonings. Because every ingredient here is whole and straightforward, you stay in full control of what goes on the plate. The lime zest and fresh herbs give the turkey a vibrant, almost restaurant-quality finish that makes it feel far more special than the effort involved. After a quick marinade and about half an hour in a hot oven, the tenderloins come out golden on the outside and juicy all the way through. Sliced into medallions and served with an extra squeeze of lime, this is the kind of clean, satisfying dinner that never feels like a compromise.
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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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