Soy Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those cuts that delivers big flavor without a lot of fuss, and this herb-roasted version is genuinely impressive on the plate. A 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's hard to beat. Roasting on a wire rack means the heat circulates evenly, giving you a beautifully golden exterior and juicy, tender slices every time. A finishing drizzle of fresh lemon juice brightens everything up and keeps the flavors clean and vibrant. For anyone navigating soy sensitivities, this recipe is a genuine win — every ingredient is straightforward and naturally free of soy-derived additives, no label-reading required. The resting step after roasting is worth every minute of patience; it's what keeps those medallions moist and restaurant-worthy when you slice them. Whether you're feeding a weeknight crowd or dressing up a smaller dinner, this one earns a permanent spot in the rotation.
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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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