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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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.
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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