Mold Detox Friendly Cilantro Lime Herb-Roasted Turkey Tenderloin
Bright, herby, and deeply satisfying, this roasted turkey tenderloin is the kind of weeknight dinner that feels far more impressive than the effort involved. A generous marinade of fresh cilantro, flat-leaf parsley, lime juice, lime zest, and garlic-infused olive oil coats the meat before it ever hits the oven, building layers of clean, vibrant flavor without relying on anything processed or problematic. Garlic-infused olive oil is the smart move here — you get all that savory depth while keeping the actual garlic out of the picture, which matters when you're being careful about what goes into your food. Ground cumin and dried oregano round out the marinade with warmth, and a quick 25–30 minute roast at 400°F locks everything in with a lightly golden finish. Resting the meat before slicing keeps every medallion juicy, and a squeeze of fresh lime at the table ties the whole dish together. This recipe serves four and comes together with minimal fuss, making it a reliable go-to when you want something nourishing that doesn't compromise on taste.
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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