Coconut 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 involved. 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 beautifully cooked, juicy medallions every single time. A quick rest under foil before slicing makes all the difference — the tenderloins stay moist and carve cleanly into elegant rounds. A final drizzle of fresh lemon juice brightens everything up and ties the herbaceous flavors together. Every ingredient here is straightforward and naturally free from coconut in any form — no sneaky oils, milks, or flours to second-guess — so you can cook with total confidence. It's a clean, satisfying protein that works just as well for a casual family dinner as it does for a slightly more special 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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