Mushroom Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of centerpiece that looks impressive but comes together with surprisingly little fuss. A paste of fresh rosemary, sage, and thyme gets worked into every surface of the meat, so each slice is deeply fragrant and full of flavor from edge to edge. A touch of lemon zest and turmeric in the rub adds brightness and a subtle warmth that makes the whole dish feel anything but ordinary. Because the ingredient list is built entirely around fresh herbs, citrus, and garlic-infused olive oil, there are no hidden fungi-derived additives or savory flavor boosters to second-guess — just clean, straightforward cooking. Roasting on a wire rack lets the heat circulate evenly, and a proper rest before slicing keeps the medallions juicy rather than dry. A final drizzle of fresh lemon juice right before serving lifts everything and keeps the flavors lively on the plate. Whether you're cooking for a weeknight dinner or a more special occasion, this is a recipe that earns its place at the table.
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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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