Wheat 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 looks and smells like you spent hours in the kitchen. A simple paste of garlic-infused olive oil, fresh herbs, lemon zest, and a touch of turmeric gets rubbed all over the meat before it hits a hot oven, building a golden, aromatic crust that's genuinely hard to resist. Every single ingredient here is naturally free of wheat, so there's no need to audit labels or swap anything out — it just works as written. Resting the tenderloins under foil before slicing is the small step that keeps every medallion juicy rather than dry, and a final drizzle of fresh lemon juice brightens the whole plate. Whether you're cooking for a crowd with dietary needs or just craving a clean, satisfying protein, this roast delivers serious flavor without any fuss.
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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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