Hazelnut Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Fragrant with rosemary, sage, and thyme, this herb-roasted turkey tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort it requires. A garlic-infused olive oil paste coats every surface of the meat, locking in moisture and delivering bold, savory flavor all the way through. A touch of lemon zest and ground turmeric in the rub adds brightness and a subtle warmth that makes the whole dish feel anything but ordinary. Roasting on a wire rack lets the heat circulate evenly, so you get a beautifully set crust without drying out the interior. Resting the tenderloins before slicing is the quiet secret to juicy medallions that hold together perfectly on the plate. A final drizzle of fresh lemon juice right before serving lifts all those earthy herb notes and keeps things tasting vibrant. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no sauces or marinades that might sneak in hidden risks.
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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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