High Fructose Corn Syrup Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Roasted turkey doesn't have to mean a laborious holiday production — these herb-rubbed tenderloins deliver all the savory satisfaction with a fraction of the effort. The real beauty here is in the ingredient list: garlic-infused olive oil, fresh rosemary, sage, thyme, lemon zest, and a pinch of turmeric come together into a fragrant paste that coats every inch of the meat. No bottled marinades, no store-bought seasoning blends, no hidden sweeteners — just clean, whole ingredients you can feel good about. That matters more than it might seem, because processed sauces and pre-made rubs are some of the sneakiest places corn syrup derivatives tend to hide. Roasting on a wire rack lets the heat circulate evenly, and a proper 10-minute rest before slicing keeps the medallions juicy all the way through. A final drizzle of fresh lemon juice brightens everything up and ties the herbs together in the best possible way. This is the kind of weeknight dinner that looks and tastes like you put in serious effort — even when you really didn't.
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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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