Low Histamine Herb-Roasted Turkey Tenderloin
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the marinade
- 2 turkey tenderloins (about 1.5 lb total)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy turkey as fresh as possible, ideally flash-frozen, and cook it promptly.
- 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
- Ā½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!