Roasted Turkey Tenderloin
Oven roasted turkey tenderloin recipe with marinade is incredibly flavorful and juicy. This fool-proof, easy recipe packs tons of flavor with the garlic and herb marinade and is cooked to perfection in the oven.
Servings: 8 servings
Ingredients
For the Garlic Herb Marinade
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 3 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For the Turkey Tenderloin
- 2 turkey tenderloins about 1 to 1½ pounds each
- 1 tablespoon olive oil
Instructions
Marinating the Tenderloins
- Pat the turkey tenderloins dry with a paper towel on both sides.
- 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 the garlic herb marinade.
- 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 tenderloins occasionally to distribute the marinade evenly.
Roasting the Tenderloins
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a large skillet or oven-safe skillet until shimmering hot. Turn to coat the tenderloins in the marinade one last time. Remove the turkey tenderloins from the bag or bowl and add them to the hot skillet.
- Sear turkey tenderloins for 1 minute on all sides until lightly browned.
- 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.
- Once the turkey tenderloins are cooked, remove them from the oven with oven mitts and tent them loosely with aluminum foil. Let them rest for about 10 minutes. This redistributes the juices, resulting in juicy and tender turkey tenderloin. After resting, slice the turkey against the grain into medallions.
- Serve the oven-roasted turkey tenderloin slices with your favorite sides. Enjoy your delicious and flavorful oven-roasted turkey tenderloin!
Notes
- Marinate the turkey tenderloin to infuse flavor and moisture. Combine oil, herbs, and seasonings in advance for a more flavorful result.
- Aim for a uniform thickness in the tenderloin for even cooking. You can pound it slightly with a meat mallet if needed.
- Ensure your skillet is properly preheated before searing the tenderloin.
- Always use a meat thermometer to gauge doneness accurately. The internal temperature should reach 165°F (74°C).
- After cooking, let the turkey tenderloin rest for a few minutes. This allows juices to redistribute for a juicier result.
- When slicing, cut against the grain for optimal tenderness. This shortens the muscle fibers, resulting in a more tender bite.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 3g | Protein: 40g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 260mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg
