Turkey Tenderloin

Cook up a flavorful and juicy turkey tenderloin with this easy recipe! Learn how to cook turkey tenderloin perfectly every time.

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This recipe shows how you can transform an economical cut of turkey into something extraordinary. It starts with a brine to infuse flavor and tenderize the meat, followed by a savory marinade. The tenderloin emerges from the oven in a rich sauce with a deep golden crust, incredibly moist and packed with delicious flavor! And if there are any leftovers, they can be repurposed in our fantastic Turkey and Ham Pie.

Ingredient Notes

Baking Soda: Any brand works; it tenderizes meat. Omitting may slightly affect tenderness.

Kosher Salt: Regular table salt can be used as a substitute for kosher salt, but be sure to adjust the quantity by half, as table salt is saltier than kosher salt.

Peppercorns: Any variety suffices; use half the ground pepper if whole unavailable.

Brown Sugar: Both light/dark sugars work; granulated sugar or honey can be alternatives.

Dijon Mustard: Choose your preferred brand; yellow mustard alters flavor slightly.

Honey: Any kind works; vegan options include maple syrup or agave nectar.

Soy Sauce: Low-sodium option recommended; Tamari or coconut aminos are gluten-free.

Lemon Juice: Fresh best; adjust bottled juice to taste.

Garlic: Fresh cloves preferred; garlic powder, 1/4 teaspoon per clove, is a substitute.

Black Pepper: Freshly ground preferred; adjust pre-ground amount, potentially stronger.

Fresh Herbs: Rosemary and thyme from the produce section add aroma and flavor.

Buying Guide

Turkey tenderloin, a boneless, skinless cut from beneath the breast along the turkey’s backbone, offers tenderness and flavor. Follow the tips below as a buying guide.

You can typically find turkey tenderloin fresh or frozen at your local grocery store. Fresh tenderloin is ideal if you plan to cook it soon, while frozen can be stored longer. Ensure frozen tenderloin is sealed correctly and has no signs of freezer burn.
Look for turkey tenderloin that has a pinkish color with little to no discoloration. It should appear moist and without any off odors, indicating freshness.

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Let’s Make Turkey Tenderloin

Whether you choose to make it in the oven or slow cooker, this recipe makes succulent turkey tenderloin that’s bursting with flavor. With a simple brine, a savory sauce, and aromatic herbs, this dish is sure to impress your family and friends.

5 from 4 votes

Prep15 minutes minutes

Cook30 minutes minutes

Total4 hours hours 45 minutes minutes

Brining: 4 hours hours

Serves: 4

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Ingredients

For the Brine (optional):

• ▢ 4 cups water at room temperature
• ▢ 1 teaspoon baking soda
• ▢ ¼ cup kosher salt
• ▢ 1 tablespoon peppercorns
• ▢ ¼ cup light brown sugar or dark brown sugar, packed
• ▢ 1½ lbs turkey tenderloin

For The Sauce

• ▢ 2 tablespoons Dijon mustard
• ▢ 2 tablespoons honey
• ▢ 1 tablespoons soy sauce
• ▢ 2 tablespoons lemon juice
• ▢ 2 cloves garlic minced
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon black pepper freshly ground
• ▢ 1 tablespoon fresh rosemary chopped
• ▢ 1 tablespoon fresh thyme chopped

US Customary – Metric

Instructions

• In a large mixing bowl, dissolve the kosher salt, baking soda, and brown sugar in 4 cups of room temperature water. Stir in the peppercorns. This mixture will help tenderize the turkey and infuse it with flavors.
• Submerge the turkey tenderloin fully in the brine solution. Cover and refrigerate for at least 1 hour, but not more than 4 hours to prevent the meat from becoming too salty. This step is crucial for ensuring a juicy and flavorful turkey.
• Remove the tenderloin from the brine, rinse with cool water, pat it dry, and discard the brine.

In The Oven

• Preheat oven to 375°F (190°C) and lightly grease a baking dish.
• In a small bowl, whisk together the mustard, honey, soy sauce, lemon juice, garlic, salt, and pepper.
• Place the turkey tenderloin in the prepared baking dish and pour the sauce over it, turning to coat well. Sprinkle the rosemary and thyme over the turkey and tuck some under the meat and set aside for 15 minutes to absorb the flavors.
• Transfer the baking dish into the preheated oven. Bake the turkey for 35 to 40 minutes. It’s important to check the doneness of the turkey by using a meat thermometer. The internal temperature should reach 160°F (68°C to 71°C). The tenderloin will continue to cook as it rests.
• After baking, remove the turkey from the oven and let it rest for 10 minutes or until it reaches an internal temperature of 165°F (74°C) to ensure it’s cooked through and safe to eat. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavorful when you slice it.

Slow Cooker

• Place the turkey in the slow cooker. Pour the sauce over the turkey, ensuring it is evenly coated. Cover the slow cooker. Set the slow cooker to low and cook for 3-4 hours, or until the turkey reaches 165°F (74°C).

Nutrition Information:

Calories: 286 (14%)| Carbohydrates: 26g (9%)| Protein: 41g (82%)| Fat: 3g (5%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 0.1g| Monounsaturated Fat: 0.2g| Cholesterol: 76mg (25%)| Sodium: 7850mg (341%)| Potassium: 113mg (3%)| Fiber: 1g (4%)| Sugar: 22g (24%)| Vitamin A: 118IU (2%)| Vitamin C: 6mg (7%)| Calcium: 53mg (5%)| Iron: 1mg (6%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Dinner

Cuisine:American

Keyword:Turkey Tenderloin, Turkey Tenderloin recipe

Follow Me on SocialMention @ErrensKitchen or tag #ErrensKitchen on Instagram

Step By Step Instructions

In a large mixing bowl, dissolve ¼ cup of kosher salt, 1 teaspoon of baking soda, and ¼ cup of brown sugar in 4 cups of room-temperature water. Then stir in 1 tablespoon of peppercorns.

Fully submerge 1½ lbs of turkey tenderloin in the brine solution, then refrigerate it for at least 1 hour.

Remove the tenderloin from the brine, rinse with cool water, and pat it dry. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

In a small bowl, add 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 tablespoon of soy sauce, 2 tablespoons of lemon juice, 2 cloves of minced garlic, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.

Whisk to combine, and place the turkey tenderloin in the prepared baking dish and pour the sauce over it, turning to coat well.

Sprinkle 2 teaspoons each of fresh rosemary and thyme over the turkey and sauce.

Bake the dish for 35 to 40 minutes, or until the internal temperature reaches 160°F (71°C).

Allow the turkey to rest for 10 minutes before proceeding to slice and serve it.