Mustard 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 involved. A marinade built on 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 ever hits the oven. So many store-bought marinades and spice blends sneak in mustard as a flavor booster or emulsifier, which makes cooking from scratch the smartest move here — and every single ingredient in this recipe is completely transparent. The tenderloins roast uncovered at high heat until golden and just cooked through, then rest briefly before slicing so all those juices stay locked in. A squeeze of fresh lemon over the top at the table ties everything together beautifully. It's clean, fragrant, and genuinely crowd-pleasing — the kind of dish that earns a permanent spot in your dinner rotation.
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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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