Cashew Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort it actually takes. A fragrant paste of 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's genuinely hard to resist. Roasting on a wire rack helps the heat circulate evenly, so you get a beautifully golden exterior without drying out the interior. A ten-minute rest before slicing is the small step that keeps every medallion juicy, and a final drizzle of fresh lemon juice brightens the whole dish at the very end. Because the ingredient list is built entirely around fresh herbs, citrus, and clean pantry staples, there's no need to scan labels or worry about hidden nut-based fillers sneaking into your meal. It's a lean, protein-forward dish that works just as well for a casual family dinner as it does for a slightly more dressed-up occasion.
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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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