Interstitial Cystitis Friendly Herb-Roasted Turkey Tenderloin
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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
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteInterstitial cystitis treats warming spices like ginger as test-your-tolerance because they can irritate a sensitive bladder, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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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