Low FODMAP Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of weeknight centerpiece that looks and tastes far more impressive than the effort involved. A fragrant 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's genuinely hard to resist. The trick to keeping things gut-friendly here is garlic-infused olive oil — you get all that deep, savory flavor without the fructans that come from using whole garlic cloves. A touch of turmeric and bright lemon zest round out the seasoning in a way that feels sophisticated without relying on any high-FODMAP shortcuts. Roasting on a wire rack encourages even browning on all sides, and a proper rest before slicing means every medallion stays beautifully juicy. A final drizzle of fresh lemon juice right before serving lifts the whole dish and keeps it feeling light. It's the kind of recipe that quietly proves you don't have to sacrifice bold, layered flavor to eat in a way that works for your body.
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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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