When I want a quick, healthy, and flavorful meal, Turkey Tenderloin is one of my top choices. It’s easy enough for a weeknight but elegant enough for the holidays.
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Turkey Tenderloin Recipe
Turkey tenderloin is the most tender, boneless cut from the turkey breast, and it’s naturally low in fat while still packing tons of flavor. You can do all things with it. You can season it simply for a classic roast, marinate it for extra juiciness, or bake it with herbs for a deeply aromatic main course.
Since turkey tenderloin cooks much faster than a whole turkey breast or roast, it’s also perfect for both quick family dinners and gatherings. And the leftovers make amazing sandwiches or salads the next day.
The dish can be enjoyed with a wide array of classic and modern sides. For a cozy, homestyle meal, pair the dish with mashed potatoes, sweet potato casserole, roasted Brussels sprouts, or roasted fingerling potatoes.
For a more colorful spread, try green vegetable salads like shaved Brussels sprouts salad or spinach salad. Simple steamed or sautéed vegetables, such as peas, carrots, or roasted butternut squash, also make good pairings.
The dish is complemented beautifully with comforting drinks like white wines or light to medium-bodied red wines. If you want a non-alcoholic option, try sparkling apple cider, fresh apple juice, or herbal iced tea.
Here’s how to make the turkey tenderloin with gravy:
Turkey Tenderloin with Gravy
Nutrition
Ingredients
- 1 ½ lbs turkey tenderloin usually 2 pieces
- 2 tbsp olive oil or butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or rosemary
- 1 cup turkey gravy already on hand
Instructions
- Preheat oven to 375°F (190°C).
- Pat tenderloins dry with paper towels. Rub with olive oil, then coat evenly with salt, pepper, garlic powder, onion powder, and thyme.
- Heat a large oven-safe skillet over medium-high heat. Sear tenderloins for 2–3 minutes per side until golden brown.
- Transfer skillet to the oven and bake for 20–25 minutes, or until the thickest part of the turkey reaches 165°F (74°C).
- Remove turkey, tent with foil, and let rest 5 minutes to retain juices.
- Slice tenderloin against the grain, spoon warm turkey gravy over the top, and serve immediately.
Notes
- Always use a meat thermometer to ensure tender, juicy turkey. Overcooking will dry it out.
- If you can’t find turkey tenderloin, boneless skinless chicken breasts can be used with the same method.
- Stir a splash of white wine or a little Dijon mustard into your gravy before serving for extra depth.
Variations
You can make this turkey tenderloin with these easy variations below:
- Herb-Rubbed Turkey Tenderloin takes on a classic flavor with a rub of thyme, rosemary, garlic, and paprika for a savory, aromatic crust.
- Honey Garlic Glazed Turkey Tenderloin includes a sticky-sweet glaze made from honey, garlic, and soy sauce, giving each slice a beautiful balance of sweetness and umami.
- Parmesan Crusted Tenderloin is baked with a mixture of Parmesan cheese, mayonnaise, and black pepper spread over the top, resulting in a golden, flavorful crust.
- Citrus-Marinated Tenderloin uses a marinade of orange and lemon juice with a hint of Dijon mustard for a bright, fresh zip.
- Spicy Cajun Version features a bold seasoning mix of smoked paprika, cayenne, garlic powder, and oregano for a touch of Southern heat.
- Slow Cooker Version is gently cooked in broth and Italian spices for ultimate tenderness—set it and forget it until dinner.
- Balsamic Herb Turkey Tenderloin combines balsamic vinegar, olive oil, and a handful of fresh herbs for a tangy-sweet finish.
- Smoky BBQ Version is brushed with your favorite barbecue sauce and baked or grilled, making it perfect for picnics and summer dinners.