Pecan 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 comes together in one bowl — garlic-infused olive oil, fresh lime juice and zest, cilantro, parsley, oregano, and cumin — and it does all the heavy lifting while the turkey rests in the fridge. After a quick roast at 400°F, you get beautifully golden medallions that are juicy all the way through. Turkey tenderloins are a fantastic lean protein that often gets overlooked outside of the holidays, but this preparation proves they deserve a regular spot on the dinner table. Everything in this recipe is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. Serve with extra lime wedges and a few fresh cilantro sprigs for a finish that looks as good as it tastes.
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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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