GERD Friendly Herb-Roasted Turkey Tenderloin
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.7(29)
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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)
Can be omittedlemon
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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