Mustard Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of dish that looks and tastes far more impressive than the effort it actually takes. 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 genuinely hard to resist. Many pre-seasoned or marinated turkey products rely on condiments and spice blends that can hide mustard in the ingredient list, so making your own herb paste from scratch is the cleanest way to stay safe without sacrificing any flavor. Roasting on a wire rack helps the heat circulate evenly, and a proper rest before slicing keeps every medallion juicy all the way through. A final drizzle of fresh lemon juice brightens the whole plate and balances the richness of the olive oil beautifully. This is the kind of simple, confident cooking that works just as well for a weeknight dinner as it does for a more special occasion.
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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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