Turkey Tenderloin Recipe

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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.

Prep Time4

Cook Time40

Total Time4 40

Course: Main Course

Cuisine: American

Keyword: holiday, poultry

Servings: servings

Calories: 164kcal

Ingredients

Turkey and Marinade

1 ½-2 pounds turkey tenderloins about 1 pound each
¼ cup olive oil divided
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 tablespoons brown sugar
2 tablespoons dijon mustard
3 minced garlic cloves
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh sage
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons salted butter cut into 4 slices

Gravy (optional)

2 tablespoons salted butter
2 minced garlic cloves
1 ½ teaspoons minced fresh rosemary
1 teaspoons minced fresh sage
2 tablespoons all-purpose flour
14.5 ounce can chicken broth regular or low-sodium

Instructions

Turkey

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.
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.
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.
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.
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.
Slice turkey into medallions. If making gravy, serve on top of the medallions or on the side for dipping.

Gravy (optional)

Melt butter in the same skillet used to sear the turkey. Once meted, add garlic, rosemary, and sage. Cook for 1 minute.
Whisk flour into the mixture. Cook for 1 minute, stirring occasionally.
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.

Video

Notes

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.

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.

Nutrition

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