Bright, herby, and deeply savory, this roasted turkey tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort involved. The marinade leans on garlic-infused olive oil, fresh lemon, and a trio of garden herbs — rosemary, thyme, and parsley — to build layers of flavor without a single processed additive in sight. That matters more than you might think, because emulsifiers have a way of sneaking into bottled marinades, spice blends, and even some cooking oils, making scratch-made the safest and most satisfying route. Here, every ingredient is whole and straightforward, so you know exactly what's going into the dish. A quick soak in the marinade followed by a hot oven does all the heavy lifting, and resting the meat before slicing keeps every bite juicy. Finished with a squeeze of fresh lemon and a handful of roughly chopped parsley, it's clean, vibrant, and genuinely delicious.
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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.
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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