Low FODMAP Cilantro Lime Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those cuts that delivers serious flavor without a lot of fuss, and this herb-roasted version is genuinely impressive on the plate. The marinade is bright and aromatic — fresh lime juice, zesty cilantro, parsley, cumin, and oregano all come together in a way that feels restaurant-worthy but requires almost no effort to pull off. One of the trickier parts of cooking for a sensitive gut is navigating garlic and onion, which hide in so many marinades and spice blends. Here, garlic-infused olive oil does all the heavy lifting — delivering that savory depth without the fructans that cause trouble, since the solids are removed during infusion. After a quick marinade in the fridge, the tenderloins roast at high heat until golden and juicy, then rest before being sliced into clean, beautiful medallions. A squeeze of fresh lime at the table ties everything together and keeps the whole dish feeling vibrant and fresh. It's the kind of weeknight dinner that looks like you planned it for company.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!