Nutmeg 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. Turkey tenderloin is a wonderfully lean cut that stays juicy when roasted at high heat, and pulling it at exactly 165°F keeps every slice tender rather than dry. The entire spice profile here leans on fresh herbs and citrus, so there's no need to scan labels or worry about warm baking spices sneaking into your dinner. Nutmeg shows up in far more savory recipes than most people expect — stuffings, cream sauces, spice blends — but this one keeps things clean and confidently herb-forward from start to finish. A short rest on the cutting board before slicing is the small step that makes a big difference, locking in all those garlicky, lemony juices. Finish with a squeeze of fresh lemon and a handful of parsley, and you've got a stunning plate with almost no fuss.
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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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