Tree Nut Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is one of those weeknight-to-dinner-party dishes that always looks and tastes more impressive than the effort involved. The tenderloins get coated in a fragrant paste of rosemary, sage, thyme, lemon zest, and garlic-infused olive oil, then roasted on a wire rack so the heat circulates evenly and the exterior develops a gorgeous, golden crust. A touch of turmeric adds subtle warmth and a beautiful color without overpowering the fresh herbs. Resting the meat under a foil tent before slicing is the small step that keeps every medallion juicy and tender all the way through. A final drizzle of fresh lemon juice right before serving brightens the whole dish and ties the flavors together beautifully. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden nut-based oils or fillers — just clean, confident cooking from start to finish. It's the kind of recipe you'll come back to again and again.
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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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