Pecan Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of weeknight centerpiece that feels 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. Roasting on a wire rack helps the heat circulate evenly, so you get beautifully cooked, juicy meat all the way through rather than a steamed, soggy exterior. A ten-minute rest under foil before slicing is the small step that makes a big difference — the medallions stay moist and tender when you cut into them. A bright drizzle of fresh lemon juice right before serving ties all those earthy herbs together with just enough acidity to wake up the whole dish. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden nut-based additives sneaking into your meal. It's clean, confident cooking that delivers serious flavor with nothing unnecessary along for the ride.
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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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