Turkey Tenderloin Recipe

Turkey loin sliced on a plate with vegetables from the top view.

This Turkey Tenderloin Recipe combines simple ingredients like ground spices and olive oil for juicy, flavorful tenderloins that are guaranteed to impress. Serve this dish for a small Thanksgiving gathering, a special occasion, or even a quick weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings

Calories 156kcal

Author Aysegul Sanford

Ingredients

2 turkey tenderloins* - 4 oz or ~113 grams each

For the Tenderloin Rub:

¼ teaspoon rubbed sage or dried oregano
½ teaspoon dried thyme
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

The temperature of the raw meat: I cooked my turkey tenders immediately after taking them out of the fridge. However, you could also let them reach room temperature before beginning the cooking process. Whichever method you choose, just be sure to dry the breast loin before cooking.
Size of the turkey tenderloin matters: When baking turkey tenderloin, remember that the size of your fillet will impact its cooking time. Each of my turkey loins was around 4 ounces and took 15 minutes to reach the desired internal temperature, which is 165 degrees F. Depending on the size of your turkey tenderloins, it might take a bit shorter or longer. If you own a meat thermometer (this is the one I own and love), be sure to use it for accurate testing.
Two-part cooking method: If you’ve ever cooked turkey tenderloins, you know that it can go from perfectly moist to not-so-appetizing dry in an instant. During our tests, we found that the secret to success starts with searing your meat in a stainless steel (or cast iron) skillet for one minute on each side before putting it in the oven. This extra step creates a gorgeous golden exterior while also locking in flavorful juices. However, make sure that your skillet is very hot before searing the loins, as the high temperature is key to properly seared turkey tenders.
Storage instructions: Let your turkey cool completely. Then, transfer the meat to an airtight container and store it in the refrigerator for up to 3 days.
Reheating instructions: You have two options here: Firstly, you can place your turkey on a microwave-safe plate and microwave it on high for 30-60 seconds or until it is heated thoroughly. Secondly, you can reheat it in a 350-degree F. oven. Spray a baking dish with cooking spray, add your tenderloin, and cover it with tin foil. Then, bake the turkey for 10-15 minutes or until its center is warm.
Freezing instructions: To freeze, let your meat cool completely. Then, transfer the tenderloin to a Ziplock bag and remove as much air as possible. Your turkey will stay fresh in the freezer for up to 3 months. Thaw it in the fridge overnight, and follow the instructions above for reheating.

Nutrition