High Fructose Corn Syrup 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 with fresh lime juice, zest, cilantro, parsley, cumin, and oregano — every single ingredient is whole and recognizable, which is exactly what you want when you're steering clear of sneaky sweeteners hiding in bottled sauces and store-bought marinades. Garlic-infused olive oil does the heavy lifting here, carrying all those bold flavors deep into the meat while keeping things completely clean. After a quick rest in the fridge, the tenderloins roast until golden and juicy, hitting 165°F without any fuss. Sliced into medallions and finished with a squeeze of fresh lime, this dish is vibrant and satisfying in a way that processed shortcuts simply can't replicate. It's proof that skipping high-fructose corn syrup doesn't mean skipping flavor — it just means cooking smarter with ingredients that actually taste like something.
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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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