Beef Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those cuts that delivers serious flavor without any fuss, and this herb-roasted version is proof. A paste of fresh rosemary, sage, thyme, lemon zest, and garlic-infused olive oil gets rubbed all over the meat before it hits a hot oven, filling your kitchen with an aroma that feels genuinely celebratory. Roasting on a wire rack means the heat circulates evenly, so you get a beautifully golden exterior and juicy, tender slices all the way through. A quick rest under foil before slicing is the small step that keeps every medallion moist rather than dry. A bright finish of fresh lemon juice right before serving cuts through the richness of the herb crust and pulls the whole dish together. Since the recipe is built entirely around poultry and pantry staples, there's no need to scan labels or worry about hidden animal proteins sneaking in — it's straightforwardly meat-free of beef from start to finish. Serve it as a weeknight centerpiece or dress it up with a few fresh herb sprigs for something that looks far more impressive than the effort required.
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Learn more →Ingredients
4 servings
- 2 turkey tenderloins (about 1.5 lb total)
- 3 tbsp garlic-infused olive oil, divided
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest (from about 1 lemon)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh lemon juice
- fresh rosemary or sage sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with 1 tsp of the garlic-infused olive oil.
- 2
In a small bowl, combine the remaining garlic-infused olive oil, rosemary, sage, thyme, lemon zest, salt, pepper, and turmeric. Stir until a uniform paste forms.
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