Rice 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 far more impressive than the effort involved. A bold marinade of garlic-infused olive oil, fresh lime juice, cilantro, parsley, cumin, and oregano soaks into the meat before it hits a hot oven, building layers of flavor that come through in every slice. Turkey tenderloin is a lean, underrated cut that stays surprisingly juicy when roasted at high heat and given a proper rest before slicing into medallions. For anyone navigating a grain-free table, this dish is naturally a perfect fit — there's no filler, no starch, and no hidden ingredients to second-guess. The whole thing comes together in one baking dish, which means less cleanup and more time enjoying dinner. Serve it with extra lime wedges for a little extra zing, and don't skip the fresh cilantro sprigs on top — they make the plate look 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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