Turkey Tenderloin Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Resting Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
156 kcal
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Course
Main Course
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Cuisine
American
Turkey Tenderloin Recipe
Description
The Turkey Tenderloin Recipe combines dried herbs and spices like sage, thyme, and smoked paprika to create a layered flavor profile. After patting the meat dry and rubbing it with olive oil and seasoning, the tenderloins are quickly seared on high heat in a heavy skillet to form a golden crust that helps seal in juices. The subsequent roasting at 325 degrees Fahrenheit gently finishes cooking the turkey evenly. Resting the meat tented with foil allows the temperature to rise to the optimal 165 degrees Fahrenheit internally, achieving safe doneness without drying.
The resulting tenderloins have a flavorful crust balanced by juicy, tender meat inside, suitable as a main protein for meals. They can be sliced for sandwiches or served alongside vegetables or grains. The rub’s blend is mild but aromatic, enhancing the natural turkey taste without overwhelming it.
Notes suggest that the size of the tenderloins affects cooking time, so monitoring with a meat thermometer is recommended. Letting the meat rest before cutting preserves moisture, and after cooling, leftovers store well refrigerated for up to three days or frozen for three months. Reheating can be done in the microwave or in the oven with covered foil to maintain tenderness.
Ingredients
- 2 turkey tenderloins - 4 oz or ~113 grams each
For the Tenderloin Rub:
- ¼ teaspoon rubbed sage or dried oregano
- ½ teaspoon thyme dried
- ½ teaspoon smoked paprika or sweet paprika would also work
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
Instructions
- Preheat the oven: Set your oven to 325 degrees F.
- Make the rub: Mix together sage, thyme, paprika, garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Set it aside.
- Dry the tenderloins: Pat dry turkey tenderloins with paper towels on both sides.
- Coat with oil: Drizzle them with a tablespoon of olive oil and coat them on both sides.
- Add the rub: Sprinkle them with the prepared turkey tenderloin rub on both sides.
- Heat the oil: Heat the remaining oil in a large stainless steel skillet (or a cast iron skillet) until shimmering hot.
- Sear: Sear turkey tenderloins for 1 minute on each side until lightly browned.
- Bake: Place the skillet in the oven and roast tenderloins until a meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees for 15 minutes.
- Rest: Take it out of the oven and cover it with aluminum foil and let it rest for 10 minutes. As it sits, it should come to 165 degrees (the safe temperature for turkey) without drying.
- Serve: Slice and serve.
Notes
- Dry turkey tenderloins thoroughly before seasoning to ensure proper searing.
- Adjust roasting time depending on tenderloin size; use a meat thermometer for accuracy.
- Sear on high heat for about one minute per side to develop a golden crust and lock in juices.
- Let roasted tenderloins rest covered for 10 minutes to reach safe internal temperature and retain moisture.
- Store cooked turkey in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- Reheat gently in microwave or in a 350°F oven covered with foil to avoid drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 348mg | 15% |
| Potassium | 14mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.04g | 0% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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