Paleo Cilantro Lime Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those underrated cuts that delivers juicy, lean protein without a lot of fuss, and this herb-forward version is genuinely impressive. A bright marinade of fresh lime juice, lime zest, cilantro, parsley, cumin, and oregano soaks into the meat before it ever hits the oven, building layers of flavor that taste like way more effort than they actually are. Garlic-infused olive oil ties everything together and keeps the tenderloins moist as they roast to a lightly golden finish. Every single ingredient here is clean and whole-food — no added sugars, no grains, no dairy — so it fits naturally into a grain-free, ancestral-style way of eating without any substitutions or workarounds. The hardest part is waiting out the 30-minute marinade, and even that is mostly hands-off. Slice it into medallions, squeeze on a little extra lime, and you've got a centerpiece dish that works just as well for a weeknight dinner as it does for company.
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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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