Hazelnut 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 required. A vibrant marinade of fresh cilantro, flat-leaf parsley, lime juice, lime zest, and warm cumin does all the heavy lifting, infusing the meat with bold flavor before it ever hits the oven. Garlic-infused olive oil ties everything together and helps the surface turn beautifully golden as it roasts. Tree nut allergies can make navigating pre-marinated or pre-seasoned proteins at the grocery store genuinely stressful, but every single ingredient here is straightforward and easy to verify — no hidden blends, no mystery seasonings. After just 25 to 30 minutes at 400°F, the tenderloins come out juicy and fragrant, ready to rest and slice into elegant medallions. A squeeze of fresh lime over the top right before serving wakes up every layer of flavor. It's a clean, confident recipe that proves safe eating and seriously delicious eating are absolutely the same thing.
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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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