Turkey Tenderloin Marinade Recipe

Name: Turkey Tenderloin Marinade Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 4 h 33 min
Yield: 4 serving
Ingredients: ¼ cup olive oil; ¼ cup soy sauce; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 tablespoon brown sugar; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 teaspoon dried sage or oregano; ½ teaspoon black pepper; 3 cloves garlic; 2 turkey tenderloins - 4 ounces

User Reviews

5.0

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting Time
4 hrs
Total Time
4 hrs 33 mins
Servings
4
Calories
241 kcal
Course
Main Course
Cuisine
American

Turkey Tenderloin Marinade Recipe

Robert Berry

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This Turkey Tenderloin Marinade Recipe is a sweet and savory combination of ground spices, brown sugar, mustard, and soy sauce, resulting in perfectly juicy, ultra flavorful tenderloin. Serve this dish with your choice of side for the perfect holiday meal or even an everyday weeknight dinner.

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Ingredients

Servings

¼ cup olive oil
¼ cup soy sauce
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon brown sugar or coconut sugar
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika
1 teaspoon dried thyme
1 teaspoon dried sage or oregano
½ teaspoon black pepper
3 cloves garlic minced
2 turkey tenderloins - 4 ounces ~113 gr. each

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Instructions

Make the marinade: Whisk together olive oil, soy sauce, lemon juices, dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic in a measuring cup. Reserve 3 tablespoons of the marinade and set it aside.
Marinate the turkey: Pour the rest of the marinade into a sealable plastic bag or a shallow bowl with a tight-fitting lid. Place the turkey tenderloins in the marinade and make sure that they are fully submerged in the marinade. Cover it with the lid and marinate for 2-4 hours* in the refrigerator.
Preheat the oven: Fifteen minutes before you are ready to roast the tenderloins, preheat the oven to 350 degrees Fahrenheit.
Transfer to a baking dish: Remove the tenderloins from the marinade on an ovenproof dish* and discard the remaining marinade.
Bake: Roast in the preheated oven for 20-23 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.*
Rest: Tent it with foil and let it rest for 10 minutes. As it sits (covered) with foil, it should reach 165 degrees Fahrenheit.
Serve: Slice and drizzle it with the reserved marinade before serving.

Notes

Baking time: These recipes were tested using two turkey tenderloins that were about 4 ounces each. The baking time might vary slightly depending on the size of your loins. The best way to check doneness is by using a
meat thermometer
(affiliate link.)
Internal temperature: While the ideal internal temperature for Turkey Tenderloins, according to
USDA food safety guidelines
, is 165 degrees F., we are removing them from the oven a bit earlier than they reach 165 degrees because we found that if we bake them any longer, they become dry. Instead, by covering them and letting them rest, we help residual heat continue to cook them. As a result, we end up with perfectly moist and melt-in-your-mouth moist turkey tenderloins.
Marinating time: If you have the time, you can marinate the meat for up to 8 hours. Though I wouldn’t recommend longer than that. If you are short on time, 25-30 minutes of marinating time should work as well.
Seasoning: For a slightly smokey flavor, use smoked paprika as a part of the seasoning.
Make-ahead: You can make this marinade 24 hours in advance and store it in the fridge in an airtight container until you are ready to use it.
Baking time: These recipes were tested using two turkey tenderloins that were about 4 ounces each. The baking time might vary slightly depending on the size of your loins. The best way to check doneness is by using a meat thermometer (affiliate link.)
Internal temperature: While the ideal internal temperature for Turkey Tenderloins, according to USDA food safety guidelines, is 165 degrees F., we are removing them from the oven a bit earlier than they reach 165 degrees because we found that if we bake them any longer, they become dry. Instead, by covering them and letting them rest, we help residual heat continue to cook them. As a result, we end up with perfectly moist and melt-in-your-mouth moist turkey tenderloins.
Equipment: When baking marinated tenderloins, I used a metal baking dish as it does a good job of retaining heat. Plus, since we rely on the residual heat to continue to cook the tenderloins, I find that a metal baking dish works the best. Therefore I would not recommend using a glass baking dish (like Pyrex) for this recipe.
Marinating time: If you have the time, you can marinate the meat for up to 8 hours. Though I wouldn’t recommend longer than that. If you are short on time, 25-30 minutes of marinating time should work as well.
Seasoning: For a slightly smokey flavor, use smoked paprika as a part of the seasoning.
Make-ahead: You can make this marinade 24 hours in advance and store it in the fridge in an airtight container until you are ready to use it.

Nutrition Information

Show Details

Calories 241kcal (12%) Carbohydrates 6g (2%) Protein 22g (44%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Cholesterol 38mg (13%) Sodium 883mg (37%) Potassium 75mg (2%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 260IU (5%) Vitamin C 4mg (4%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 241 kcal

% Daily Value*

Calories	241kcal	12%
Carbohydrates	6g	2%
Protein	22g	44%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Cholesterol	38mg	13%
Sodium	883mg	37%
Potassium	75mg	2%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	260IU	5%
Vitamin C	4mg	4%
Calcium	20mg	2%
Iron	1mg	6%