Cinnamon 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. Garlic-infused olive oil carries bold flavor through every layer of the marinade, while fresh rosemary, thyme, and parsley bring a garden-fresh fragrance that fills the kitchen as it roasts. A generous hit of lemon juice and zest keeps everything light and vibrant, balancing the richness of the olive oil beautifully. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, and there are no spice blends or hidden seasonings that might sneak in unwanted warmth. The marinade comes together in minutes, and a short rest in the fridge lets those flavors sink deep into the meat before it ever hits the oven. Sliced and served with a squeeze of fresh lemon and a handful of chopped parsley, it looks stunning on the plate with almost zero fuss.
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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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