Turkey Tenderloin Recipe
This juicy and flavorful Turkey Tenderloin recipe (or turkey breast tenderloin) is perfect for a family dinner or small Thanksgiving gathering!
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 (or turkey breast tenderloins)
- 1 tablespoon extra virgin olive oil (sub ghee)
- 2-3 tablespoons butter melted (sub ghee)
Instructions
- Prep Turkey + Oven: Ensure the tenderloin is fully thawed, if previously frozen. Pat dry with a clean paper towel. Preheat the oven to 350 degrees F.
- Marinade: Combine the Turkey Marinade ingredients in a small bowl. 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: Put the Turkey Seasoning ingredients in a separate bowl; mix to combine. Rub the seasoning on all sides of the turkey tenderloins.
- Sear: Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon extra virgin olive oil (or ghee) and swirl to coat the pan. Add turkey tenderloin and sear on all sides (about 1-2 minutes per side).
- Bake: Move skillet to oven, middle rack and leave uncovered. Let cook 20-30 minutes or until the turkey reaches an internal temperature of 165℉ at the thickest part (use a meat thermometer). Baste once or twice while baking with 2-3 tablespoons butter, melted, or ghee. Continuing basting with the pan juices after the butter is fully 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.
- Leftovers: store in an airtight container in the refrigerator and use some to make leftover turkey salad!
Nutrition
Calories: 235kcal | Carbohydrates: 3g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 1078mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg
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