Pistachio 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 feels far more impressive than the effort it requires. A garlic-infused olive oil paste gets rubbed all over the meat, locking in moisture and building layers of savory, aromatic flavor before the tenderloin even hits the oven. A touch of lemon zest and ground turmeric in the rub adds brightness and a subtle warmth that makes every bite interesting. Roasting on a wire rack ensures even heat circulation so the exterior gets a beautiful, golden crust while the inside stays juicy and tender. Resting the meat before slicing is the small but essential step that keeps those flavorful juices right where they belong. A final drizzle of fresh lemon juice just before serving lifts the whole dish and ties the herbs together beautifully. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients — just clean, wholesome pantry staples and fresh herbs doing all the heavy lifting.
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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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