Celery Free Lemon Garlic Herb-Roasted Turkey Tenderloin
Bright, herby, and deeply savory, this roasted turkey tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort required. A marinade built on garlic-infused olive oil, fresh lemon juice, zest, rosemary, thyme, and parsley does all the heavy lifting — just whisk, coat, and let the fridge do the work for at least 30 minutes. The ingredient list is refreshingly clean and straightforward, with no hidden fillers or aromatic vegetables that can sneak into so many store-bought marinades and spice blends. Roasting at 400°F gives the outside a lightly golden finish while keeping the interior juicy, and pulling the tenderloins at exactly 165°F ensures every slice is perfectly cooked. A short five-minute rest before slicing locks in all those lemony, garlicky juices so nothing is lost on the cutting board. Finish with a squeeze of fresh lemon and a scatter of parsley, and you have a dinner that looks like it came from a proper restaurant kitchen.
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Learn more →Ingredients
4 servings
For the turkey
- 2 turkey tenderloins (about 1.5 lb total)
For the marinade
- 3 tbsp garlic-infused olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp sea salt
- ½ tsp black pepper, freshly ground
For roasting
- 1 tbsp garlic-infused olive oil, for the pan
For serving
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the 3 tbsp garlic-infused olive oil, lemon juice, lemon zest, rosemary, thyme, parsley, sea salt, and black pepper until combined.
- 2
Place the turkey tenderloins in the 9x13-inch baking dish. Pour the marinade over the tenderloins and turn to coat on all sides. Cover and refrigerate for at least 30 minutes.
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