Macadamia Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is one of those weeknight wins that looks and tastes far more impressive than the effort involved. A fragrant paste of 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 hard to beat. Roasting on a wire rack means the heat circulates evenly, giving you a beautifully golden exterior while keeping the inside juicy and tender. A quick rest under foil before slicing is the small step that makes a big difference — the medallions stay moist and hold together perfectly. A bright finish of fresh lemon juice right before serving cuts through the richness and ties all those earthy herbs together. Because the ingredient list is straightforward and built around fresh produce and quality olive oil, there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into the dish. It's clean, confident cooking that delivers serious flavor on the plate.
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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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