Turkey Tenderloin Recipe

This Turkey Tenderloin Recipe is so easy to make for the holidays. You can prep it in just 10 minutes, then let it marinate overnight. Roast in the oven in under an hour, for an effortless holiday meal! It's the best way to cook turkey, guaranteed to be moist, juicy and so tender.

When it comes to making large holiday meals, sometimes we want them to be easy. This turkey tenderloin recipe is just that. With just 10 minutes of prepping the marinade and 45 minutes of roasting, you can have Thanksgiving on the table with no hassle.

Where does the turkey tenderloin get it's flavor from? Our delicious marinade with maple syrup, Dijon mustard, apple cider vinegar, rosemary and sage. It infuses these wonderful holiday flavors into each bite.

Why do we love a turkey tenderloin? Well it's one of the most tender cuts of meat, it comes from between the breasts of the bird. Plus it's already boneless and skinless, so it's a fan favorite.

This is a recipe that's requested by our family at the holidays but also all year long. It's easy to customize with your favorite rubs and glazes to make it truly delicious.

If you love a simple holiday recipe you should also try our Coca Cola Ham, Baked Ravioli, and Turkey and Cheese Sliders.

Why You'll Love this Recipe

• Great prep ahead holiday main course. Marinate the turkey tenderloin the day before and pop it into the oven just an hour before it's time to serve.
• No defrosting a frozen turkey, this is much simpler. Forget defrosting for days, this makes your turkey dinner so much easier to make.
• Customize the flavors. Just like a Thanksgiving turkey, you can make different marinades and glazes with maple, citrus, herbs, and warm spices to give it those holiday flavors.
• Perfect for a busy weeknight too. It's also ideal for a busy weeknight any time of the year!

What is a Turkey Tenderloin?

It's the piece of meat that is between the breasts of the bird. It's both boneless and skinless. We love it because it's extremely tender and cooks in almost no time!

Plus, you can customize the flavor easy with a marinade, glaze, or rub. It's a lean, melt-in-your-mouth tender cut of turkey that the whole family will love.

Laura Ashley's Tip: For a group of 4 to 6 people, you will want to make 2 turkey tenderloins to serve.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Turkey Tenderloin and Marinade:

• Turkey tenderloins: Ask your butcher or meat counter at the grocery store. It's a boneless, skinless cut of turkey that's underneath the breast.
• Apple cider vinegar: The acidic ingredient of the marinade that helps tenderize the meat.
• Maple syrup: Adds a hint of sweetness when roasted on the meat.
• Brown sugar: Helps make the caramelized glaze on the outside of the meat.
• Dijon mustard: Gives tang and brightness of flavor in each bite.
• Garlic cloves: Infuses everything with sweet garlic.
• Fresh rosemary and sage: Earthy holiday-flavored herbs that pair so nicely with maple syrup and brown sugar.
• All-purpose flour: Before searing the tenderloin, we coat it lightly in flour to give it a wonderful deep golden crust.
• Salted Butter: Adds moisture and increases the turkey's golden seared crust.

Gravy:

• Butter: The base of the roux and gravy, unsalted or salted works.
• Garlic cloves: Infuses the gravy with sweet garlic flavor.
• Minced fresh rosemary and sage: Adds that warm essence of fresh herbs.
• All-purpose flour: Helps to thicken the gravy to the right consistency.
• Chicken broth regular or low-sodium: Since the turkey tenderloin has no drippings, stock works well too. If you can find turkey stock, that's also wonderful to use.

Tools You’ll Need

• Measuring Cups
• Large Skillet
• Silicone Tongs
• Flat Whisk
• 9"x9" Baking Dish
• Large Skillet 

How to Make this Turkey Tenderloin Recipe

For the Tenderloin and Marinade:

1. For the marinade, in a large bowl, combine ¼ cup of the olive oil, vinegar, maple syrup, brown sugar, dijon mustard, garlic, sage, rosemary, salt, and black pepper. Whisk until well combined.

2. Pour the marinade in a shallow dish or ziploc bag. Place the turkey in the marinade and toss to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.

3. Preheat oven to 400°F. Remove the turkey tenderloins from the marinade and discard the residual marinade. Pat the tenderloins dry. Coat with flour on all sides.

4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, sear the turkey tenderloins on each side for 2-3 minutes. Place the seared turkey in an oven-safe baking dish. Top with butter slices.

5. Bake 30-40 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 160°F. Remove from the oven, and allow the turkey to rest 10 minutes prior to slicing. The temperature will rise to the recommended 165°F minimum internal temperature.
6. Slice turkey into medallions. If making gravy, serve on top of the medallions or on the side for dipping.

For the Gravy:

1. Melt butter in the same skillet used to sear the turkey. Once melted, add garlic, rosemary, and sage. Cook for 1 minute.

2. Whisk flour into the mixture. Cook for 1 minute, stirring occasionally.

3. Gradually whisk broth into the mixture. Bring the mixture to a boil, then lower the heat and simmer for 5-10 minutes. Season with salt and black pepper to taste.

Expert Tips

• Great to prep ahead of time. When it comes to a holiday meal, it's best to get as much done as possible ahead of time. Marinate these tenderloins a day in advance and cook them up in just under an hour when you're ready to serve, too easy!
• For a party of 6 people, make 2 to 3 tenderloins. One 16-ounce tenderloin can serve 2 to 3 people, so scale the recipe accordingly.
• Be sure to sear the tenderloin before roasting. This is a required step in our recipe. It adds that nice crust to the outside of the tenderloin and makes the marinade flavor even richer.
• Don't overcook the meat. Use a meat thermometer and pull it from the oven when it registers 160ºF. It will rise to 165ºF as it rests which is perfect.

Storage

Store any leftovers in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes before serving. Pro chef tip, you can add a spoonful of gravy when reheating to make sure the tenderloin stays moist.

Freezing the tenderloin works well too, just wrap in plastic wrap and into an airtight container to freeze for up to 2 months. Thaw on the counter for a couple of hours or in the fridge and reheat like mentioned above.

What to Serve with Turkey Tenderloin

There are so many options when it comes to pairing side dishes with turkey tenderloin.

Our Crockpot Mashed Potatoes or Whipped Mashed Potatoes are fan favorites. The 6-ingredient Jiffy Corn Casserole and Green Beans with Bacon and Onion are always on our holiday table. Sheet Pan Potatoes and Green Beans would also be excellent to pair it with!

We also can't resist Glazed Brussels Sprouts or Roasted Honey Carrots. And when it comes to leftovers we love making the Gobbler Sandwich!

FAQs

More Easy Holiday Recipes

• Ham and Potato Casserole
• Cabbage Casserole
• Strawberry Pretzel Salad
• Cajun Shrimp Deviled Eggs