Low FODMAP Lemon Garlic Herb-Roasted Turkey Tenderloin
Bright, herby, and deeply satisfying, this roasted turkey tenderloin is the kind of weeknight dinner that feels far more impressive than the effort involved. The marinade layers garlic-infused olive oil with fresh lemon juice, zest, rosemary, thyme, and parsley for a flavor combination that is bold without relying on any high-FODMAP shortcuts. Garlic-infused oil is the smart swap here — you get all that savory, aromatic depth without the fructans that make traditional garlic a problem, and it works beautifully as both the marinade base and the roasting fat. A short rest in the fridge lets those flavors sink into the meat before it hits a hot oven, where it roasts to a lightly golden finish in under half an hour. Resting the tenderloins before slicing keeps every piece juicy, and a squeeze of fresh lemon at the table ties the whole dish together. It's clean, fragrant, and genuinely delicious — proof that eating with digestive sensitivities doesn't mean settling for bland.
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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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