Soy 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 — coating the meat in layers of bold, clean flavor before it ever hits the oven. Turkey tenderloins are a fantastic cut for this style of cooking because they stay juicy and slice into beautiful medallions that look great on any plate. Soy can sneak into marinades, sauces, and even some cooking oils, so building everything from scratch with whole herbs and simple pantry staples keeps things completely worry-free. A short rest after roasting locks in the juices, and a squeeze of fresh lime right before serving ties the whole dish together. Serve it alongside rice, roasted vegetables, or a crisp salad and you've got a genuinely satisfying meal with zero compromise on flavor.
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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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