Ginger Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those cuts that delivers serious flavor without a lot of fuss, and this herb-roasted version is genuinely impressive on the plate. A paste of fresh rosemary, sage, and thyme gets rubbed all over the meat before it hits a hot oven, filling your kitchen with an aroma that smells like a proper Sunday roast. The garlic-infused olive oil helps the herbs cling to every surface, so each slice is coated in that savory, fragrant crust rather than just seasoned on the outside. A touch of lemon zest and a final drizzle of fresh lemon juice brighten everything up and keep the flavors from feeling heavy. Many spice blends and marinades sneak in ginger as a background note, but this recipe relies entirely on classic Mediterranean herbs and a hint of turmeric for warmth, so there's no need to scrutinize a label or swap anything out. Resting the tenderloins under foil before slicing is the small step that keeps the medallions juicy all the way through. It's an elegant, crowd-pleasing centerpiece that comes together with straightforward technique and ingredients you can easily verify.
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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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