Gelatin 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 involved. The marinade comes together in minutes — 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. Once it hits a 400°F oven, the tenderloins roast up golden on the outside and juicy all the way through, hitting that safe 165°F without drying out. Many packaged turkey products and pre-made marinades sneak in unexpected additives, so building everything from scratch here means you know exactly what's on your plate. There's no gelatin, no hidden binders, and no mystery ingredients — just clean, whole-food flavors that happen to taste incredible together. Sliced into medallions and finished with a squeeze of fresh lime, this dish is equally at home on a casual Tuesday table or a more festive spread.
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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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