Seed Oil 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. The marinade leans entirely on garlic-infused olive oil — a clean, flavorful fat that keeps things completely free of the industrial seed oils hiding in so many bottled sauces and store-bought marinades. Fresh lime juice, lime zest, cilantro, parsley, oregano, and cumin do all the heavy lifting, building layers of flavor without a single processed shortcut. Turkey tenderloin is a fantastic cut for this approach — it soaks up the marinade beautifully during its refrigerator rest and roasts up juicy and golden in under 30 minutes. Sliced into medallions and finished with a squeeze of fresh lime, it's the kind of clean, satisfying plate that makes you wonder why you ever reached for a bottled marinade in the first place.
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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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