Coconut Free Lemon Garlic Herb-Roasted Turkey Tenderloin
Bright, herby, and deeply savory, this roasted turkey tenderloin is the kind of weeknight dinner that feels far more impressive than the effort involved. A simple marinade of garlic-infused olive oil, fresh lemon juice, zest, rosemary, thyme, and parsley does all the heavy lifting, infusing the meat with layers of flavor before it even hits the oven. Letting the tenderloins marinate for at least 30 minutes makes a real difference — the citrus tenderizes while the herbs perfume every bite. Roasting at 400°F gives you a lightly golden exterior and a juicy, perfectly cooked interior once that thermometer hits 165°F. Every single ingredient here is straightforward and naturally free from tropical oils or hidden additives that can sneak into store-bought seasonings and marinades. A five-minute rest before slicing keeps all those garlicky, lemony juices right where they belong. Finish with a squeeze of fresh lemon and a handful of parsley, and you've got a clean, vibrant plate that's as easy to pull off as it is satisfying.
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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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