Oats Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Fragrant with rosemary, sage, and thyme, this herb-roasted turkey tenderloin is the kind of weeknight centerpiece that looks and smells far more impressive than the effort involved. A garlicky olive oil paste gets rubbed all over the meat, locking in moisture and building a deeply savory crust as it roasts at high heat. The addition of lemon zest and a touch of turmeric gives the whole dish a brightness and warmth that keeps it from feeling heavy. Every single ingredient here is naturally free from oats and oat-derived additives — no fillers, no coatings, no hidden grain-based binders that can sneak into seasoning blends or processed poultry products. Resting the tenderloins under foil before slicing is the small step that makes a big difference, keeping each medallion juicy all the way through. A final drizzle of fresh lemon juice right before serving ties everything together with a clean, citrusy finish. It's an elegant, fuss-free roast that works just as well for a casual family 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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