Xanthan Gum Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of weeknight centerpiece that looks and smells far more impressive than the effort it actually takes. 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 genuinely hard to resist. Because the seasoning is built entirely from whole herbs, spices, and oil, there's no need to reach for any packaged blends or thickeners that might sneak in unwanted additives — everything here is clean and straightforward. Roasting on a wire rack helps the heat circulate evenly, and a proper rest before slicing keeps every medallion juicy all the way through. A final drizzle of fresh lemon juice at the end brightens the whole dish and ties the earthy herbs together beautifully. It's an elegant, fuss-free protein that works just as well for a casual family dinner as it does for a more special occasion.
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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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