AIP Friendly Herb-Roasted Turkey Tenderloin
Juicy, golden-edged turkey tenderloin marinated in a fragrant blend of fresh rosemary, thyme, turmeric, and ginger — this is the kind of dinner that feels genuinely special without requiring a long ingredient list or complicated technique. The marinade leans on coconut aminos and apple cider vinegar to build deep, savory flavor the way soy sauce and Worcestershire would in a conventional recipe, making it a smart swap that doesn't sacrifice a thing. A quick stovetop sear locks in that gorgeous crust before the oven finishes the job, so every slice comes out tender and beautifully caramelized. Navigating an elimination-style protocol can make protein-forward meals feel repetitive fast, but the herb and spice combination here keeps things interesting and genuinely craveable. Sliced into medallions and finished with fresh parsley and a squeeze of lemon, it looks impressive enough to serve to guests who aren't following any particular way of eating. This recipe makes four servings, so it's practical for a weeknight family dinner or easy enough to prep ahead and slice cold over greens the next day.
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Learn more →Ingredients
4 servings
For the marinade
- 2 turkey tenderloins (about 1.5 lb total)
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, 1 tbsp of the olive oil, garlic, rosemary, thyme, turmeric, ginger, and salt until combined.
- 2
Place the turkey tenderloins in a shallow dish or zip-top bag and pour the marinade over them, turning to coat on all sides. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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