Lactose 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 takes to pull together. A bold paste of fresh 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. Because the entire recipe is built around olive oil and fresh herbs rather than butter or cream-based sauces, it's naturally free of dairy without any substitutions or compromises — the flavor is rich and satisfying all on its own. Roasting on a wire rack helps the heat circulate evenly, and a proper rest before slicing keeps every medallion juicy from edge to center. A final drizzle of fresh lemon juice brightens the whole dish and cuts through the savory depth of the herbs in the best possible way. Serve it alongside roasted vegetables or a simple salad and you've got a complete, clean meal that nobody will suspect took so little fuss.
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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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