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Mojo Turkey Tenderloin

This Mojo Turkey Tenderloin is an easy weeknight meal. The tenderloin is marinated in a delicious garlic, citrus marinade and makes for easy meal prep! This flavorful recipe is low-carb, paleo and Whole30. Perfect for meal prep!
Prep Time8 mins
Cook Time45 mins
Marinade in refrigerator3 hrs
Course: Dinner
Cuisine: American, Cuban
Keyword: gluten-free, mojo, paleo, turkey, Whole30
Servings: 4
Author: Lora


  • 1/4 cup or about 6- 8 cloves of garlic peeled and minced
  • 1 teaspoon sea salt
  • 1 tablespoon fresh or dried oregano
  • 1 teaspoon ground cumin
  • 1/4 cup chopped cilantro lightly packed
  • 1/4 lemon juice
  • 1/4 cup lime juice freshly squeezed
  • 1/2 cup plus extra-virgin olive oil
  • 1/2 cup orange juice freshly squeezed
  • 1.5 pound turkey tenderloin pork tenderloin could be subbed
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • In a large mortar with pestle (you could pulse it in a food processor or chop the garlic up by hand), add the garlic, salt, oregano, cumin, cilantro, lemon and lime juice. Use the pestle to twist the garlic until it is smashed.
  • In medium bowl, add the crushed garlic mixture with the 1/2 cup olive oil and orange juice. Use a fork to mix it all up.
  • Sprinkle salt and pepper on the tenderloin.
  • Transfer the tenderloin to a zipped lock bag or air-tight container.
  • Add the marinade to the bag or container with the turkey tenderloin.
  • If you are using a zipped lock bag, seal it tightly and move the bag closed bag to massage the tenderloin really well with the marinade.
  • If it’s in a container, use your hands to massage it all over the chicken (use disposable gloves if you have on hand). Wash your hands very well after.
  • Place the bag or container in the fridge and marinate for at least three hours. Even better, marinate overnight. Realistically, if you have 30 minutes-1 hour, that is fine too!
  • Preheat oven to 400º F. On a foil paper lined baking sheet, add the tenderloins and the marinade.
  • Transfer baking sheet to the middle rack of the oven and cook for 30 minutes.
  • Slide the pan into the oven.
  • When the turkey is halfway done, drizzle some of the marinade on top and the juices from the bottom of the pan. If it seems too dry, add 1/4 cup of water (more, if needed).
  • Slide the pan into the oven and bake for 40-50 minutes, until it’s 160 degrees internally in the thickest part (could take 30-40 minutes…every oven is different. Mine is ready in about 45 minutes in my oven). Use a meat thermometer to check the temperature at about 30 minutes. If it's not ready set your timer for another 10 minutes and then check internal temperature again.
  • Remove turkey tenderloin from the oven and let rest for at least five minutes to lock in juices. Slice and place on a serving plate with any juices from the marinade. Serve with your favorite sides.


This turkey lasts covered in the refrigerator for a few days.
If using pork tenderloin in place of turkey tenderloin, cook on 350 F until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
Use a meat thermometer and remove the tenderloin from the oven when it reaches 160°F , or just before.
Be sure to let it rest before slicing.
Do not overcook. Turkey tenderloin is really lean and will be dry if you overcook.
Add whatever juices and marinade is on bottom of the pan to the tenderloin while it rests to the sauce or pour it over the sliced turkey for extra flavor.