A turkey tenderloin is so easy to cook. No fuss, no muss, and no waste. Full of flavor, moist and tender, this part of the turkey has become my fave!
I figured since I gave you a great turkey rub, I thought I should give you a super easy roasted turkey tenderloin recipe.
This year the kids won’t be home. Yes, we were all together for the wedding but I do love Thanksgiving and will miss a full table.
Hence, this easy turkey tenderloin recipe.
Turkey breast tenderloins are a great option when a full sized whole turkey is just too much.
Turkey breast is another option, but if you haven’t tried this skinless part of the turkey breast you are missing out.
Very similar to pork tenderloin as far as cooking methods, the turkey tenderloin is the strip of meat found between the the top of the turkey breasts.
A tender cut of meat; it is always boneless and skinless.
My grocer had Jenny-O turkey tenderloins for about $8/pound and since there is no waste so I didn’t think the price per pound was too bad. After all, Boars Head deli turkey is more than that.
Every little bit of this turkey gets used in this simple recipe.
Perfect for a delicious turkey dinner for two! Or perhaps three.
Another great benefit of this turkey recipe is that the turkey is easily sliced on the bias into thin slices, making leftovers perfect for sandwiches.
So much easier than carving the whole bird!
It’s simple to roast turkey tenderloins and guess what, it begins with the simple turkey dry rub I posted yesterday.
How to Cook a Turkey Tenderloin:
I rubbed my three tenderloins with smoked olive oil from Trader Joe’s and then rolled them in the seasoning mixture.
If you don’t want to make the rub, just liberally coat the tenderloins with coarse salt, black pepper, garlic powder, dried herbs and whatever else you like.
You could just use poultry seasoning or Italian seasoning and some salt and pepper if that’s easier for you.
Remembering to do this the night before gives the meat more flavor and after all, the outside of the meat is the best part.
Heat an ovenproof skillet on the stove on medium-high heat and add some more olive oil. Just a tablespoon or so.
Preheat your oven to 325. Now place tenderloins into the skillet and brown about two minutes on each side or until golden.
Place skillet into oven and roast for about 15 minutes then add 1/4 c of chicken broth or chicken stock to the skillet and stir up all the brown bits.
Yes, you are deglazing your pan. The liquid also helps keep the lean meat from drying out.
Brush the sides of the tenderloins with the juice at the bottom of the skillet and place turkey loin back in oven.
Roast for 5 more minutes and brush with the sage butter.
Bake 5 minutes more or until the internal temperature reaches 155 degrees.
This simple method is the beginning of many delicious recipes.
I can’t wait to come up with a skillet dinner by adding some vegetables that can be roasted at the same time.
Imagine throwing in some sweet potatoes and shoot you aren’t far from Thanksgiving dinner!
While your turkey cooks throw together a salad or even some Pepperidge Farm stuffing.
Shoot, this baked turkey breast tenderloin recipe is made for special occasions.
(Dare you to say that ten times!)
Honestly though, I’ve never really made a turkey tenderloins recipe.
Truthfully? This small piece of meat had tons of flavor. So much so that you can bet it will be on my dinner table again soon.
An easy meal for company too, as there is very little hands on time.
You could even get this browned and then set aside until ready to place in the oven before company comes.
Just make sure to heat it back up slowly before placing in oven so as not to overcook it.
Yep, it’s turkey season and this year I tried something new.
I did just order a turkey – and though we don’t know where we’ll be or who might join us for dinner, I did want Manservant to feel useful. (He does smoke one every year!)
Had I known about this simple method sooner, I might have skipped the smoke seeping in my patio doors this holiday season!
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Roasted Turkey Tenderloins are so easy to prepare and no waste! No bones, no skin, just turkey that is easy to slice and full of flavor.
Turkey Rub or your favorite seasonings
1.5 lbs turkey tenderloins, approx. (Mine came in a 20 oz package)
1/2 c chicken broth, stock or water, approx.
2 T butter
1 T chopped fresh sage
Pat turkey tenderloins dry with a paper towel. Coat all sides of the turkey tenderloins with olive oil and your favorite seasonings. Refrigerate covered until read to cook and bring to room temperature before cooking. (If you can leave this overnight, so much the better!)
Preheat oven to 325 when ready to bake.
Heat 1 T olive oil in an ovenproof skillet over medium-high heat. Place the turkey tenderloins in the skillet and brown on each side, about 2 minutes per side.
Place in oven and bake 15 minutes. Add 1/4 c of the chicken broth, stock or water and stir up all the good stuff to make a glaze. Brush over turkey tenderloins. Bake for 5 more minutes and brush with sage butter. Add more broth if needed.
Bake 5 more minutes or until internal temperature reaches 155 degrees. (This really depends on the size of your tenderloins.)
Remove from oven and baste with the drippings. Let rest for about 15 minutes before slicing.
You may or may not need all of the broth. The broth not only adds flavor, it helps keep the tenderloins moist.
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