Gut Friendly Cilantro Lime Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those underrated cuts that delivers serious flavor without the fuss, and this herb-roasted version is genuinely impressive. The marinade leans on garlic-infused olive oil — a smart swap that brings all the savory depth of garlic without the fructans that can trigger digestive discomfort — along with bright lime juice, fresh cilantro, parsley, cumin, and oregano. Together they create a zesty, herbaceous coating that soaks into the meat during a quick refrigerator rest before roasting. The oven does the heavy lifting from there, turning the tenderloins lightly golden on the outside while keeping them juicy all the way through. 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 protein option that doesn't ask you to compromise on bold, vibrant flavor to keep your gut happy.
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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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