Low Iodine Cilantro Lime Herb-Roasted Turkey Tenderloin
Turkey can feel like a tricky centerpiece when you're watching iodine intake, but this herb-roasted tenderloin keeps things clean and completely satisfying. The marinade leans on fresh lime juice, zest, and a generous handful of cilantro and parsley, so every bite is bright and herbaceous without relying on any processed sauces or seasoning packets that could sneak in unwanted additives. Garlic-infused olive oil carries all those flavors deep into the meat during the marinade, and a straightforward roast at high heat gives you a lightly golden exterior with a juicy, tender center. Sea salt is the only sodium source here, which makes it easy to stay in control of exactly what's going into your meal. After a quick rest on the cutting board, the tenderloins slice into beautiful medallions that look far more impressive than the effort involved. Serve them with extra lime wedges and a few fresh cilantro sprigs for a finish that's as pretty as it is flavorful.
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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
Chef's tipSwap 1:1 for fine sea salt; adjust to taste. - 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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