Turkey Tenderloin Recipe

Tender, sliced turkey tenderloin ready to enjoy

Juicy, tender, and flavorful treat perfect for a small holiday dinner or an easy weeknight dinner idea. Plus, the fabulous marinade will deliver a turkey tenderloin bursting with umami that will bring in the praise.

Course dinner, Main

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 251kcal

Author Imma

Ingredients

1 tablespoon Creole seasoning
2 teaspoons minced garlic
1 teaspoon onion powder
1 teaspoon thyme, minced
1 teaspoon ground sage
1 teaspoon rosemary, minced
1-1½ teaspoon kosher salt
½ teaspoon black pepper, freshly ground
¼ teaspoon chili powder
¼ cup olive oil plus 1 tablespoon to sear
2 tablespoons soy sauce
2 pounds turkey breast tenderloins (1½ to 2 pounds total)

Instructions

Mix all the marinade ingredients in a medium-sized bowl until fully combined: Creole seasoning, minced garlic, onion powder, sage, thyme, rosemary, salt, black pepper, chili powder, olive oil, and soy sauce.
Add the turkey tenderloins to the marinade and rub in the marinade, making sure the tenderloins are completely covered with marinate. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 4 hours or overnight.
When ready to cook, preheat the oven to 350℉ (175℃). While the oven is preheating, heat a cast iron skillet over medium heat and add a tablespoon of olive oil. Remove the tenderloins from the marinade, add the turkey tenderloins to the cast iron skillet, and sear until browned on the bottom, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes more.
Transfer the pan to the oven and bake until the turkey is cooked through and an instant-read thermometer registers 155°F (70℃) when inserted into the thickest part, 25-30 minutes.
Transfer the turkey to a clean cutting board and let rest for 10-15 minutes. Slice thinly crosswise and serve.

Notes

Thaw your turkey tenderloin in the refrigerator overnight so the meat cooks evenly.
Avoid skimping out on the seasoning. Use a generous amount of seasoning for your tenderloins. This is a lean cut of meat, so it's important to season it generously to achieve flavor.
Once the turkey tenderloin is cooked through, let it rest for 10-15 minutes before slicing so the juices can redistribute throughout the meat.
If you have fresh herbs instead of dried ones, worry not. Increase the amount by three for an average substitution of dried to fresh herbs.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition