Tree Nut 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 comes together in one bowl — garlic-infused olive oil, fresh lime juice and zest, chopped cilantro, parsley, oregano, and cumin — and it does all the heavy lifting while the meat rests in the fridge. Turkey tenderloins are a fantastic cut for this style of cooking because they stay juicy and absorb bold flavors beautifully, emerging from the oven lightly golden and incredibly fragrant. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — just straightforward, clean cooking from start to finish. Sliced into medallions and finished with a squeeze of fresh lime, this dish is vibrant enough to serve to guests but easy enough to pull off on a Tuesday. Pair it with rice, roasted vegetables, or a simple salad and dinner is genuinely done.
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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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