Pregnancy Friendly Cilantro Lime Herb-Roasted Turkey Tenderloin

Total time1 hr 15 min

Prep time15 min

Cook time30 min

Pregnancy Friendly Cilantro Lime Herb-Roasted Turkey Tenderloin

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Ingredients

4 servings

For the turkey

2 turkey tenderloins (about 1.5 lb total)
Ingredient note
Cook all poultry thoroughly when pregnant.

For the marinade

3 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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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
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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