Rice 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 fragrant paste of fresh 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 makes everyone wander in asking what's for dinner. Roasting on a wire rack helps the heat circulate evenly, so you get beautifully browned edges and juicy, tender slices all the way through. A quick rest under foil before slicing is the small step that keeps every medallion moist rather than dry. A bright finish of fresh lemon juice right before serving cuts through the richness and ties all those earthy herbs together perfectly. Every ingredient here is naturally grain-free and straightforward, so there's no need to scan labels or worry about hidden fillers sneaking into your plate. It's a clean, satisfying protein that works just as well for a weeknight dinner as it does for a more celebratory spread.
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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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