Bright, herby, and deeply satisfying, this roasted turkey tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort involved. A fragrant marinade of garlic-infused olive oil, fresh lemon juice, rosemary, thyme, and parsley does all the heavy lifting, infusing the meat with layers of flavor before it ever hits the oven. Managing a nickel allergy can make protein-forward meals tricky, since many common ingredients — whole grains, legumes, and certain seasonings — quietly push nickel levels up. This recipe keeps things clean and straightforward, leaning on fresh herbs, citrus, and quality olive oil rather than anything that tends to be problematic. Letting the tenderloins marinate and then roast uncovered at high heat gives you a lightly golden exterior and juicy, tender slices without any complicated techniques or questionable add-ins. A quick rest on the cutting board before slicing locks in all those lemony, garlicky juices, so every bite is as good as it looks. Finish with a squeeze of fresh lemon and a handful of chopped parsley, and dinner is genuinely done.
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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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