Nitrate & Nitrite Free Cilantro Lime Herb-Roasted Turkey Tenderloin
Turkey can be one of the trickiest proteins to navigate when you're avoiding cured or processed meats, since so many prepared options — deli slices, seasoned roasts, pre-marinated cuts — sneak in preservatives you never asked for. This recipe sidesteps all of that by starting with plain tenderloins and building every bit of flavor from scratch. The marinade is a bright, herby blend of fresh cilantro, flat-leaf parsley, lime juice, lime zest, garlic-infused olive oil, and warm spices like cumin and oregano — nothing processed, nothing hidden. After a quick rest in the fridge, the tenderloins roast at high heat until golden on the outside and perfectly juicy within, finishing at a safe 165°F. Sliced into medallions, they're tender, fragrant, and genuinely impressive for how little effort goes in. A squeeze of fresh lime over the top right before serving ties the whole dish together with a citrusy pop that makes it feel restaurant-worthy. It's the kind of clean, flavorful weeknight dinner that proves you don't need a single additive to make something truly delicious.
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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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