Nutmeg 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 way more impressive than the effort involved. The marinade leans hard on fresh cilantro, lime juice, and garlic-infused olive oil, building layers of flavor that soak right into the meat during a quick refrigerator rest. Cumin and dried oregano round everything out with a warm, earthy backbone — no warm spices like nutmeg anywhere in sight, so the ingredient list is completely straightforward and worry-free. Turkey tenderloins are a fantastic cut for this treatment because they stay juicy and cook relatively quickly, coming out of the oven lightly golden and ready to slice into beautiful medallions. A final squeeze of fresh lime and a few cilantro sprigs at the table keep the whole dish feeling vibrant and fresh. Whether you're feeding a crowd or just meal-prepping for the week, this one delivers serious flavor with a clean, simple pantry pull.
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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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