Turkey Tenderloin (Juicy and Oven Roasted)
Learn how to make juicy and flavorful Turkey Tenderloin! Marinated with fresh herbs and a hint of citrus, coated in our favorite turkey seasoning, and seared in a hot skillet to develop a beautiful golden-brown crust before finishing in the oven. The result is tender, savory turkey that's perfect for a family dinner or smaller holiday gathering. This recipe makes 8 smaller servings from approximately 2 pounds of turkey tenderloin.
Equipment
Ingredients
Turkey Marinade:
- ¼ cup extra virgin olive oil
- ¼ cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce sub coconut aminos
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Turkey Tenderloin Seasoning:
- 1 tablespoon dried sage
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
Turkey Tenderloins:
- 2 pounds turkey tenderloins thawed (sub turkey breast tenderloins)
- 1 tablespoon extra virgin olive oil sub ghee
- 2-3 tablespoons butter melted (sub ghee or plant-based butter)
Instructions
- Prep Turkey + Oven: Ensure 2 pounds turkey tenderloins are fully thawed, if previously frozen. Pat dry with a clean paper towel. Preheat the oven to 350℉.
- Marinade: In a small bowl, add ¼ cup extra virgin olive oil, ¼ cup orange juice, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 1 tablespoon lemon zest, 1 tablespoon orange zest, 1 teaspoon garlic, ½ teaspoon kosher salt, ½ teaspoon dried thyme, ½ teaspoon dried sage, ½ teaspoon garlic powder, and ⅛ teaspoon ground black pepper. Mix to combine. Place turkey tenderloins in a deep baking dish or silicone bag. Pour marinade over top and ensure turkey is fully coated. Place in refrigerator for 30-60 minutes. Remove from marinade (don't shake off extra) and place on a plate.
- Turkey Seasoning: In a separate bowl, add 1 tablespoon dried sage, 2 teaspoons kosher salt, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon ground black pepper; mix to combine. Rub the seasoning on all sides of the marinated turkey tenderloins.
- Sear: Bring a large cast iron skillet to a medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan. Add the turkey tenderloins and sear on all sides (about 1-2 minutes per side).
- Bake: Move the whole skillet with the turkey to the preheated oven, middle rack and leave uncovered. Let cook for 20-30 minutes or until the thickest part of the meat reaches an internal temperature of 165℉ (use a meat thermometer). Baste once or twice while baking with some of the melted butter. Continuing basting with the pan juices after all of the butter has been added.
- Rest + Serve: Remove from oven and let rest 10 minutes. Slice and serve!
Notes
- Dairy Free: simply use a plant-based butter.
- Gluten Free: substitute the soy sauce in the marinade with coconut aminos or tamari.
- Leftovers: store in an airtight container in the refrigerator for up to 3-4 days and reheat later in the microwave or use some to make leftover turkey salad!
Nutrition
Calories: 199kcal | Carbohydrates: 3g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 1078mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
