Lupin 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 in one bowl — garlic-infused olive oil, fresh lime juice and zest, chopped cilantro, parsley, oregano, and cumin — and it does all the heavy lifting while the meat rests in the fridge. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden legume-based fillers or flour blends that can sneak into pre-seasoned proteins and packaged spice mixes. Roasting at high heat gives the tenderloins a lightly golden exterior while keeping the inside juicy, and a quick five-minute rest before slicing locks in all that flavor. Served as medallions with extra lime wedges and fresh cilantro, it's a genuinely beautiful plate. Whether you're feeding a crowd or just meal-prepping for the week, this one earns a permanent spot in the rotation.
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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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