Baked Turkey Tenderloin Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Marinate
30 mins
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Total Time
1 hr 5 mins
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Servings
6 -8 servings
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Calories
358 kcal
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Course
Main Course
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Cuisine
American
Baked Turkey Tenderloin Recipe
Description
The recipe begins by patting turkey tenderloins dry and marinating them with olive oil, lemon juice, honey, minced garlic, dried rosemary, thyme, sage, paprika, salt, and black pepper. The marination step enhances flavor and moisture. After at least 30 minutes, the tenderloins are removed from marinade, then seared briefly in hot oil to develop a caramelized exterior.
Following searing, the tenderloins are baked in a preheated oven at 375°F (190°C) until the internal temperature reaches 165°F (74°C), ensuring they are safely cooked but still moist. Resting the meat after baking allows juices to redistribute, improving tenderness. Slicing across the grain produces more tender slices.
This preparation yields a herbed, garlic-infused turkey tenderloin with balanced seasoning and texture. It can be served as a roasted meat entrée alongside vegetables or salads.
Using a meat thermometer is recommended for accurate doneness. Uniform thickness helps ensure even cooking. Preheating cookware and oven is important to achieve ideal sear and bake results.
Ingredients
Garlic Herb Marinade
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 3 cloves garlic minced
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 1 teaspoon sage dried
- ½ teaspoon paprika
- ½ teaspoon salt fine sea salt
- ¼ teaspoon black pepper freshly ground
Turkey Tenderloin:
- 2 Turkey tenderloin about 1 to 1.5 pounds each, they come in a pack of 2
- 1 tablespoon olive oil
Instructions
- Dry the tenderloins:Pat the turkey loins dry with a paper towel on both sides.
- Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, honey, minced garlic, dried rosemary, dried thyme, dried sage, paprika, salt, and pepper. This will be your garlic herb marinade.
- Marinate the turkey: Place the tenderloins in a shallow dish or a resealable plastic bag. Pour the marinade over the turkey, ensuring that they are fully coated. Seal the bag or cover the dish and place it in the refrigerator to marinate for at least 30 minutes or overnight for best results. Turn the turkey occasionally to distribute the marinade evenly.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Heat the oil: Heat 1 tablespoon olive oil in a large skillet or oven-safe skillet until shimmering hot.
- Remove Turkey from Marinade: Turn to coat the tenderloins in the marinade one last time. Remove the turkey tenderloins from the bag or bowl.
- Sear: Sear turkey tenderloins for 1 minute on all sides until lightly browned.
- Roast Turkey: Place the skillet in the oven and roast in the preheated oven for about 20-25 minutes or until the internal temperature of the thickest part of the meat reaches 160°F (it will rise another 5 degrees after resting for 10 minutes for a final temperature of 165°F). Baste the tenderloins with the leftover marinade during the last 10 minutes of cooking.
- Rest and Slice: Once the turkey is cooked, remove it from the oven with oven mitts and tent it loosely with aluminum foil. Let it rest for about 10 minutes. This redistributes the juices, resulting in a juicy and tender turkey. After resting, slice the turkey tenderloins against the grain into medallions.
- Serve: Serve the oven-roasted turkey tenderloin slices with your favorite sides. Enjoy your delicious and flavorful oven-roasted turkey tenderloin!
- *Remember that cooking times can vary depending on your oven and the thickness of the turkey tenderloins. Always use a good meat thermometer to ensure that the internal temperature has reached a safe level for poultry.
Notes
- Marinate the turkey tenderloin for at least 30 minutes or overnight to enhance flavor and juiciness.
- Ensure even thickness in the tenderloin for uniform cooking; gently pound if necessary.
- Preheat the oven and pan properly before cooking for the best sear and consistent bake.
- Use a meat thermometer to confirm that the internal temperature reaches 165°F (74°C) for safe doneness.
- Allow the cooked tenderloin to rest briefly before slicing to redistribute juices for better tenderness.
- Slice against the grain to shorten muscle fibers and achieve a more tender bite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 53g | 106% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 101mg | 34% |
| Sodium | 347mg | 14% |
| Potassium | 20mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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