20 Juicy Turkey Tenderloin Recipes for Every Occasion

Oh, let’s face it – turkey tenderloins are a weeknight dream come true! Quick, easy, and packed with flavor, these lean cuts are perfect for busy home cooks in North America. From cozy comfort food to bright, summer salads, we’ve rounded up 20 mouthwatering turkey tenderloin recipes that will take your dinner game to the next level – keep reading to discover them all!

Garlic Herb Roasted Turkey Tenderloin

Lately, I’ve been craving the simplicity and elegance of a perfectly roasted turkey tenderloin. With its rich flavors and satisfying texture, it’s a dish that never fails to impress both family and friends.

Ingredients

• Turkey Tenderloins 2
• Garlic Butter 6 tbsp (see note)
• Chopped Fresh Rosemary 2 sprigs
• Chopped Fresh Thyme 1 sprig
• Salt tsp
• Black Pepper tsp
• Flour 1 cup
• Olive Oil 2 tbsp
• Unsalted Butter, softened 4 tbsp

Instructions

1. Mix the flour in a shallow dish and set aside. Prepare the turkey tenderloins by patting them dry with paper towels to ensure even browning.
2. Season both sides of each tenderloin with salt, black pepper, and a pinch of rosemary and thyme. Dredge the seasoned turkey in the flour mixture, shaking off excess for even coating.
3. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat (400F). Sear the turkey tenderloins for 2-3 minutes on each side or until golden brown, then transfer the skillet to a preheated oven (425F).
4. Roast the turkey in the preheated oven for 20-22 minutes or until it reaches an internal temperature of 165F. While the turkey is roasting, mix the softened butter and garlic in a small bowl.
5. After the turkey has finished roasting, remove it from the oven and brush the garlic butter evenly over both tenderloins. Return the skillet to the oven for an additional 2-3 minutes or until the butter is melted and slightly browned.
6. Remove the turkey from the oven and let it rest for 5-7 minutes before slicing and serving.

As you slice into this majestic dish, the aroma of roasted herbs and garlic will fill the air. The tenderloin’s juicy texture and subtle flavors make it perfect for serving with a side of roasted vegetables or a fresh green salad. For an added touch, consider garnishing with additional rosemary sprigs or serving with a drizzle of pan sauce.

Maple Glazed Turkey Tenderloin with Sweet Potatoes

Ponder the sweetness of summer with this show-stopping Maple Glazed Turkey Tenderloin with Sweet Potatoes. As the seasons shift, our taste buds crave dishes that balance rich flavors with comforting warmth. This elegant main course delivers on both fronts, marrying the velvety smoothness of maple syrup with the tender juiciness of roasted turkey.

Ingredients

• 1 (1 1/2 to 2 pound) boneless turkey tenderloin
• 1/4 cup pure Canadian maple syrup
• 2 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1 large sweet potato (about 1 pound), peeled and cut into 1-inch cubes
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425F (220C). Line a baking sheet with aluminum foil or parchment paper, leaving enough overhang for easy cleanup. Place the turkey tenderloin on one end of the prepared baking sheet.
2. In a small bowl, whisk together maple syrup, softened butter, garlic, mustard, and thyme until smooth. Brush the glaze evenly over the turkey, making sure to coat it completely.
3. Roast in the preheated oven for 20-22 minutes or until the internal temperature reaches 165F (74C). Remove from heat and let rest for 5 minutes before slicing.
4. In a separate baking dish, toss the sweet potato cubes with salt and pepper to taste. Roast alongside the turkey for an additional 15-18 minutes, or until the potatoes are tender and caramelized.
5. While the turkey is resting, carefully transfer it to a cutting board. Slice into thin medallions against the grain.
6. To assemble, place sliced turkey on a serving platter or individual plates. Arrange roasted sweet potatoes alongside the meat, garnishing with fresh thyme sprigs if desired.

The combination of tender turkey and sweet potatoes is nothing short of magic each bite transports you to an autumnal haven where comfort food reigns supreme. The maple glaze adds a touch of sophistication without overpowering the delicate flavors of the dish. Experiment with serving this masterpiece alongside your favorite roasted vegetables or on toasted brioche for added crunch.

Balsamic Honey Mustard Turkey Tenderloin

Tantalizing aromas and flavors can elevate even the most mundane weeknight dinner. Today, we’re indulging in a recipe that perfectly balances sweet and savory notes Balsamic Honey Mustard Turkey Tenderloin.

Ingredients

• 1 (1.5-2 pound) turkey tenderloin
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh rosemary leaves, for garnish (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil.
2. In a small bowl, whisk together balsamic glaze, honey, Dijon mustard, garlic, thyme, salt, and pepper until smooth. Set the glaze aside for now.
3. Season the turkey tenderloin with salt and pepper on all sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the turkey tenderloin until browned on all sides, about 2-3 minutes per side. Transfer the skillet to the preheated oven.
4. Roast the turkey in the preheated oven for 12-15 minutes or until it reaches an internal temperature of 165F (74C). While the turkey is cooking, brush the reserved glaze over the meat every 5 minutes, starting from the 8-minute mark. This ensures a sticky and caramelized exterior.
5. Remove the skillet from the oven and let the turkey rest for 5-7 minutes before slicing. During this time, the juices will redistribute, making each bite more tender and flavorful.
6. For optimal results, allow the turkey to rest for at least 5 minutes. This step is crucial in preventing the meat from becoming dry and tough.

The Balsamic Honey Mustard Turkey Tenderloin boasts a succulent texture and an irresistible glaze that’s both sweet and tangy. To elevate this dish further, serve it with roasted vegetables or your favorite side salad. Garnish with fresh rosemary leaves for a pop of color and fragrant aroma.

Lemon Pepper Turkey Tenderloin with Asparagus

Redefining the classic turkey tenderloin, our Lemon Pepper Turkey Tenderloin with Asparagus elevates the humble dish to new heights. With the brightness of lemon zest and the subtle crunch of fresh asparagus, this recipe is sure to impress both you and your dinner guests.

Ingredients

• 1 (1.5-2 pound) turkey tenderloin
• 2 lemons, zested and juiced
• 2 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1/4 cup white wine (optional)
• 1 pound fresh asparagus, trimmed
• Salt to taste
• Fresh parsley, chopped (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. In a small bowl, whisk together lemon zest, garlic, and black pepper. Add softened butter and mix until well combined.
3. Rub the turkey tenderloin evenly with the lemon-pepper mixture, making sure to coat all surfaces.
4. Place the turkey on the prepared baking sheet, leaving a 1-inch gap around each side for even cooking.
5. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 145F (63C). Remove from heat and let rest for 5 minutes before slicing.
6. Meanwhile, bring a pot of salted water to a boil. Blanch the asparagus for 3-4 minutes or until tender but still crisp. Drain and set aside.
7. If using white wine, pour it into the baking sheet with the turkey drippings and deglaze over medium heat, scraping up any browned bits from the bottom of the pan.
8. To assemble, slice the rested turkey tenderloin and serve alongside blanched asparagus. Garnish with chopped parsley if desired.

The Lemon Pepper Turkey Tenderloin with Asparagus is a symphony of textures tender meat, crunchy asparagus, and a hint of citrus zest that will leave your taste buds singing. For an added touch of elegance, serve with a side of roasted potatoes or a simple green salad to round out the dish.

Cajun Spiced Turkey Tenderloin Skillet

Today’s recipe is a delightful celebration of flavors and textures that will transport you to the vibrant heart of Louisiana. Tucked away in a skillet, tenderloin meat infused with the bold spices of Cajun cuisine awaits its transformation into a truly unforgettable dish.

Ingredients

• 1 (1.5-2 pound) turkey tenderloin
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning blend
• 1 lemon, cut into wedges (optional)

Instructions

1. Preheat the oven to 400F (200C). While it’s heating up, take a moment to ensure your turkey tenderloin is at room temperature for even cooking.
2. In a small bowl, mix together cumin, smoked paprika, salt, black pepper, and cayenne pepper. Set this spice blend aside momentarily.
3. Heat the olive oil in a large cast-iron or oven-safe skillet over medium-high heat until it reaches a shimmering point (approximately 3 minutes). Sear the turkey tenderloin for about 2-3 minutes on each side, ensuring a golden-brown crust forms. This step should leave a nice sear pattern.
4. Remove the skillet from the stovetop and carefully transfer it to the preheated oven. Roast the turkey in the oven for about 15-18 minutes or until it reaches an internal temperature of 165F (74C) for medium-rare, 170F (77C) for medium, and 180F (82C) for well-done.
5. While the tenderloin is roasting, mix together minced garlic and Cajun seasoning blend in a small bowl. Once the turkey has finished cooking, remove it from the oven and let it rest for about 5 minutes. During this time, sprinkle the garlic-Cajun mixture evenly over the top of the tenderloin.
6. Return the skillet to stovetop heat over medium-low. Using a spoon or spatula, carefully release any juices that have accumulated in the pan, scraping up any browned bits from the bottom. Simmer these juices for about 2-3 minutes until they slightly thicken and take on a rich, velvety texture.
7. Slice the turkey tenderloin against the grain into thin strips. Serve immediately, garnished with lemon wedges if desired, allowing each bite to unfold its layers of spicy, savory flavors.

The combination of the turkey’s juicy interior and crispy exterior, infused with the bold, slightly sweet Cajun spices, creates a dish that is nothing short of exceptional. For added elegance, consider serving this skillet alongside a side of roasted vegetables or creamy grits to round out the meal.

Pesto Stuffed Turkey Tenderloin Roll

Award-winning Italian cuisine meets American flair in our show-stopping main course, Pesto Stuffed Turkey Tenderloin Roll. This mouth-watering masterpiece is sure to impress even the most discerning palates at your next dinner party or special occasion.

Ingredients

• 1 (1 1/2 to 2 pound) turkey tenderloin
• 1/4 cup store-bought or homemade pesto sauce
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375F (190C) and position a rack in the center for even cooking. Meanwhile, prepare the pesto filling by combining pesto sauce, garlic, lemon juice, salt, and pepper in a small bowl.
2. Rinse the turkey tenderloin under cold water, pat it dry with paper towels, and season both sides evenly with salt and pepper. Set aside.
3. On a lightly floured surface, lay the turkey tenderloin flat and make a horizontal incision in the center to create a pocket. Be careful not to cut all the way through the meat.
4. Spoon the pesto filling evenly into the pocket, leaving a small border around the edges. Fold the sides of the meat over the filling, then roll the tenderloin into a compact log shape and secure with kitchen twine or toothpicks if needed.
5. In a large skillet, heat the olive oil over medium-high heat until shimmering hot. Add the rolled turkey tenderloin and sear for 2-3 minutes on each side, browning evenly. Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the internal temperature reaches 165F (74C) for food safety.
6. Remove the skillet from the oven and carefully place it under the broiler to crisp the top of the tenderloin for an additional 2-3 minutes, watching closely to avoid overcooking. Remove from heat and let rest for 5 minutes before slicing into medallions.

The texture is sublime: the tender turkey yields to a burst of vibrant pesto flavor within each bite. Garnish with a sprinkle of Parmesan cheese and fresh parsley for an added pop of color and freshness. This show-stopping main course is sure to impress your guests at any special occasion.

Slow Cooker Turkey Tenderloin with Mushroom Gravy

Savor the simplicity of a weeknight dinner with a recipe that’s as effortless as it is impressive: Slow Cooker Turkey Tenderloin with Mushroom Gravy. This show-stopping dish is a masterclass in convenience and flavor, requiring minimal hands-on time while delivering maximum impact at the table.

Ingredients

• 1 (1.5-2 pound) boneless turkey tenderloin
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 8 ounces mixed mushrooms (such as cremini, shiitake, and button), sliced
• 1 cup all-purpose flour
• 2 cups chicken broth, warmed
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Salt the turkey tenderloin and set aside. In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the turkey until browned on all sides, about 2-3 minutes per side. Transfer the turkey to the slow cooker.
2. In the same skillet, add the remaining 1 tablespoon of olive oil and saut the sliced onions until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the sliced mushrooms to the skillet and continue cooking until they release their liquid and start to brown, about 5-7 minutes. Stir in the flour to create a roux, cooking for 1-2 minutes.
4. Gradually pour in the warmed chicken broth, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes. Season with thyme, salt, and pepper to taste.
5. Transfer the mushroom gravy to the slow cooker with the turkey tenderloin. Cover the cooker and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Stir the butter into the mushroom gravy to enrich its flavor and texture.
6. Remove the turkey tenderloin from the slow cooker and let it rest for 10-15 minutes before slicing against the grain. Serve with the rich, savory mushroom gravy spooned over the top.

The resulting dish is a harmonious balance of tender turkey and indulgent mushroom gravy, with each bite transporting you to a world of comfort food bliss. For an added touch of elegance, serve with roasted vegetables or creamy mashed potatoes to soak up every last drop of that divine gravy.

Teriyaki Turkey Tenderloin Stir Fry

Elevate your dinner routine with a dish that harmoniously balances sweet and savory flavors a culinary masterpiece that will leave you wanting more. In the realm of international cuisine, few dishes have captured the hearts of Americans like the Teriyaki Turkey Tenderloin Stir Fry.

Ingredients

• 2 (6-ounce) turkey tenderloins
• 1/4 cup teriyaki sauce (preferably homemade, but store-bought works too)
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced bell peppers (any color)
• Salt and pepper to taste
• Fresh green onions for garnish (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil, leaving enough overhang on the sides for easy cleanup.

2. Pat the turkey tenderloins dry with paper towels and season them lightly with salt and pepper. Drizzle half of the teriyaki sauce evenly over both tenderloins, making sure they’re coated but not drowning in it.

3. Transfer the tenderloins to the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between them. Bake in the preheated oven for exactly 15 minutes, or until the internal temperature reaches 145F (63C). Remove from the oven and let rest for a few minutes.

4. While the turkey is resting, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onion and saut for about 3-4 minutes, or until it starts to caramelize. Don’t overcrowd cook in batches if necessary.

5. Once the onions are golden brown, add the minced garlic and cook for an additional minute. Be cautious not to burn the garlic; a light color is what you’re aiming for.

6. Add the broccoli florets and bell peppers to the skillet with the cooked onion and garlic mixture. Pour in the remaining teriyaki sauce, and stir-fry everything together for about 3-4 minutes, or until the vegetables are tender-crisp.

7. Once the turkey has rested long enough (this should be around the same time as your stir-fried veggies), slice it into thin strips. Add these to the skillet with the vegetable mixture and toss everything together.

The Teriyaki Turkey Tenderloin Stir Fry is a symphony of textures the tender, juicy turkey tenderloins complemented by crunchy vegetables and soft, slightly sweet teriyaki sauce. Garnish with green onions if you like, and serve over steamed rice or noodles for an authentic Asian-inspired meal.

Smoked Paprika Turkey Tenderloin with Quinoa

Elevating the humble turkey tenderloin to new heights of flavor and sophistication, our Smoked Paprika Turkey Tenderloin with Quinoa is a masterclass in balanced spices and textures. This dish is perfect for a special occasion or a mid-week dinner that feels like a weekend treat.

Ingredients

• 1 (6-8 oz) turkey tenderloin
• 2 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 cloves garlic, minced
• 2 sprigs fresh thyme, chopped (optional)
• 2 tbsp freshly squeezed lemon juice

Instructions

1. Rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring the quinoa and water to a boil over high heat. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the water has been absorbed.
2. Meanwhile, preheat your oven to 400F (200C). In a small bowl, mix together the smoked paprika, salt, black pepper, and garlic. Rub this spice mixture all over the turkey tenderloin, making sure to coat it evenly.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the turkey tenderloin for 2-3 minutes on each side or until browned. Transfer the skillet to the preheated oven and roast for 12-15 minutes or until the turkey reaches an internal temperature of 165F (74C). Let it rest for a few minutes before slicing.
4. Fluff the cooked quinoa with a fork and stir in the chopped thyme, if using. Squeeze the lemon juice over the top to add brightness and depth to the dish.
5. To serve, slice the turkey tenderloin against the grain and place it on top of the quinoa mixture. Drizzle any remaining pan juices over the top for added flavor.

This Smoked Paprika Turkey Tenderloin with Quinoa is a symphony of flavors and textures the smoky paprika adds a deep, savory element to the turkey while the quinoa provides a satisfying crunch. Serve it with a side of roasted vegetables or a simple green salad for a well-rounded meal that’s sure to impress.

Cranberry Orange Glazed Turkey Tenderloin

Oftentimes, summer gatherings revolve around effortless elegance and simplicity. For our upcoming Labor Day celebration, I’ve crafted a show-stopping main course that’s both refined and remarkably easy to prepare: a succulent turkey tenderloin smothered in a vibrant cranberry orange glaze.

Ingredients

• 1 (1.5-2 pound) boneless, skinless turkey tenderloin
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons chopped fresh rosemary leaves
• 1 tablespoon grated orange zest
• 1/4 cup whole cranberry sauce
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Rinse the turkey tenderloin under cold water, pat it dry with paper towels, and season both sides evenly with salt and pepper. Place the tenderloin on one half of the prepared baking sheet.
3. In a small saucepan, combine maple syrup, Dijon mustard, orange juice, rosemary leaves, and grated orange zest. Bring this mixture to a gentle simmer over medium heat, whisking occasionally, until the glaze thickens slightly (around 5-7 minutes). Remove from heat and stir in whole cranberry sauce.
4. Brush the prepared glaze evenly over both sides of the turkey tenderloin, making sure it’s fully coated. If desired, use a spatula to create a decorative border along the edges this will help the glaze caramelize during cooking.
5. Place the baking sheet in the preheated oven and roast for exactly 20-22 minutes or until the internal temperature reaches 165F (74C). Use an instant-read thermometer to ensure precise doneness.
6. Remove the tenderloin from the oven, let it rest on a wire rack for 5-7 minutes before slicing. This brief pause allows the juices to redistribute, resulting in a more succulent and tender texture.

The final product is nothing short of stunning: a glazed turkey tenderloin that boasts a harmonious balance of sweet, tangy, and herbaceous notes. Slice it thinly and serve alongside your favorite summer sides perhaps a crisp mixed green salad or a warm quinoa bowl with roasted vegetables.

Rosemary Garlic Butter Turkey Tenderloin

Zealously embracing the essence of summer’s warmth, we present a dish that embodies the perfect harmony of flavors and textures tender, juicy turkey breast infused with the aromatic nuances of rosemary and garlic, elevated by a rich, golden butter.

Ingredients

• 1 (1.5-2 pound) boneless turkey tenderloin
• 4 cloves of garlic, minced
• 2 sprigs of fresh rosemary, chopped
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Mix the minced garlic and chopped rosemary in a small bowl, set aside.
2. In a large skillet, heat the olive oil over medium-high heat (400F). Sear the turkey tenderloin until browned on all sides, about 2-3 minutes per side. Remove from heat and transfer to a plate.
3. Reduce heat to medium (300F), add the softened butter to the same skillet, and let it melt. Once melted, add the garlic-rosemary mixture and stir well to combine. Cook for an additional minute, allowing the aromatics to infuse into the butter.
4. Pour the infused butter over the turkey tenderloin, making sure each piece is evenly coated. Sprinkle with salt, black pepper, and paprika.
5. Return the skillet to high heat (425F) and sear the turkey for an additional 2-3 minutes per side, or until it reaches a temperature of 165F internally. Use a meat thermometer to ensure accurate internal temperatures.
6. Remove the turkey from the skillet and let it rest for 5-7 minutes before slicing into thin medallions.

The resulting Rosemary Garlic Butter Turkey Tenderloin boasts an irresistible crispy exterior, giving way to a tender, juicy interior. To elevate this dish, serve with a side of roasted vegetables or a simple green salad, allowing the herbaceous notes of rosemary to harmonize with the subtle sweetness of the turkey.

Turkey Tenderloin Piccata with Capers

August’s warmth is the perfect excuse to indulge in a light yet satisfying dish that elevates the humble turkey tenderloin. Today, I’m delighted to share with you a recipe that will transport your taste buds to the sun-kissed hills of Italy: Turkey Tenderloin Piccata with Capers.

Ingredients

• 1 (12 oz) turkey breast tenderloin
• 1 cup all-purpose flour
• 2 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1/4 cup white wine (dry)
• 1/4 cup chicken broth
• 2 tbsp freshly squeezed lemon juice
• 2 tsp chopped fresh parsley
• 1/4 cup capers, rinsed and drained
• Salt and pepper, to taste

Instructions

1. Carefully season the turkey tenderloin with salt and pepper. In a shallow dish, mix together flour, garlic powder (if using), and a pinch of salt and pepper. Dredge the turkey in the seasoned flour, shaking off excess.
2. Heat 1 tbsp of butter in a large skillet over medium-high heat (375F). Sear the floured turkey until golden brown on both sides and cooked to an internal temperature of 165F (about 5-7 minutes per side). Transfer the turkey to a plate and set aside.
3. In the same skillet, add the remaining 1 tbsp of butter. Once melted, pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until reduced by half (about 2-3 minutes).
4. Add the chicken broth, lemon juice, capers, and parsley to the skillet. Stir to combine and bring the sauce to a gentle simmer.
5. Return the seared turkey tenderloin to the skillet, spooning some of the sauce over the top. Let it cook for an additional 2-3 minutes on each side, or until heated through.
6. Remove from heat and let rest for a few minutes before slicing into thin medallions. Serve immediately, garnished with additional parsley if desired.

The result is a dish that’s at once light, flavorful, and satisfying perfect for a warm summer evening or a special occasion. The capers add a delightful burst of salty freshness, while the lemon juice provides a subtle brightness to balance out the richness of the turkey. Try serving with a side of roasted vegetables or a simple green salad to round out the meal.

BBQ Turkey Tenderloin with Grilled Vegetables

Radiating the essence of summer, a harmonious symphony of flavors and textures awaits in this BBQ Turkey Tenderloin with Grilled Vegetables recipe. The tenderloin’s succulent meat, infused with the richness of brown sugar and the subtle tang of apple cider vinegar, pairs exquisitely with the smoky undertones of grilled vegetables.

Ingredients

• 1 (1.5-2 pound) turkey tenderloin
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup apple cider vinegar
• 1 large red bell pepper, seeded and sliced
• 1 large yellow bell pepper, seeded and sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 8 ounces mushrooms (button or cremini), stems removed

Instructions

1. Preheat grill to medium-high heat (400F). Meanwhile, prepare the turkey tenderloin by combining olive oil, brown sugar, smoked paprika, salt, and black pepper in a small bowl. Rub this mixture evenly onto both sides of the tenderloin.
2. In a separate container, whisk together apple cider vinegar and 2 tablespoons of water. Brush the marinade on both sides of the turkey tenderloin, ensuring even coating.
3. Place the turkey tenderloin on the grill and cook for 5-6 minutes per side or until it reaches an internal temperature of 165F. Transfer to a cutting board and let rest for 10 minutes before slicing.
4. While the turkey cooks, prepare the grilled vegetables by brushing sliced red and yellow bell peppers, onion, and mushrooms with olive oil on both sides. Season with salt and pepper as needed.
5. Grill the vegetables in batches, if necessary, until they develop a caramelized exterior and tender interior, about 5-7 minutes per side. Transfer cooked vegetables to a platter or individual plates.
6. To assemble, slice the rested turkey tenderloin into medallions and serve atop grilled vegetables, garnished with fresh parsley or thyme if desired.

The harmonious union of smoky BBQ flavors, succulent turkey meat, and vibrant grilled vegetables creates a dish that is both visually stunning and delightfully flavorful. For an added layer of sophistication, consider serving the tenderloin on toasted brioche buns with crispy onions and pickled vegetables.

Turkey Tenderloin Parmesan with Zucchini Noodles

Elevate your weeknight dinner game with a dish that’s both satisfying and light. This Turkey Tenderloin Parmesan with Zucchini Noodles is an Italian-inspired masterpiece that will leave you wondering why you ever settled for anything less.

Ingredients

• 1 (6-8 oz) boneless turkey tenderloin, trimmed of excess fat
• 1 cup all-purpose flour, seasoned with salt and pepper
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese, freshly shredded is best
• 1 egg, lightly beaten
• 1/4 cup olive oil
• 2 medium zucchinis
• 2 cloves garlic, minced
• 1 cup marinara sauce, homemade or store-bought
• Grated Parmesan cheese for serving (optional)

Instructions

1. Preheat your oven to 400F (200C) and line a baking sheet with parchment paper. Season the turkey tenderloin with salt and pepper, then dredge it in the flour, shaking off any excess. Dip the floured turkey in the beaten egg, making sure it’s fully coated, then roll it in the panko breadcrumbs to achieve an even crust.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the breaded turkey and cook for 2-3 minutes on each side, or until golden brown. Transfer the turkey to the prepared baking sheet and bake for 12-15 minutes, or until cooked through.
3. While the turkey is cooking, spiralize the zucchinis into noodle-like strands. Heat a tablespoon of olive oil in the same skillet used for the turkey and saut the garlic for 1 minute. Add the zucchini noodles and cook for an additional 2-3 minutes, or until slightly tender but still crisp.
4. Remove the turkey from the oven and let it rest for a few minutes before slicing it thinly against the grain. In the same skillet used for the turkey, warm the marinara sauce over medium heat.
5. To assemble the dish, place a portion of zucchini noodles on each plate, followed by sliced turkey tenderloin and a spoonful of warmed marinara sauce. Top with grated Parmesan cheese, if desired, and serve immediately.

When served hot, this Turkey Tenderloin Parmesan with Zucchini Noodles is a true delight the crispy exterior giving way to juicy, tender turkey, all while the zucchini noodles provide a refreshing contrast in texture. Consider serving it with a side of garlic bread or a simple green salad for a well-rounded meal that’s sure to impress.

Thai Red Curry Turkey Tenderloin

Cultivating the perfect balance of flavors and textures, Thai cuisine has long been a source of inspiration for innovative home cooks. Among its numerous delights, the humble tenderloin is elevated to new heights in our next feature: a delectable fusion of Eastern spices and American ingenuity.

Ingredients

• 1 (1 1/2-pound) turkey tenderloin
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons Thai red curry paste
• 2 tablespoons fish sauce (nam pla)
• 1 tablespoon brown sugar
• 1/4 cup coconut milk
• 2 cups mixed bell peppers (red, yellow, green), sliced
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat your oven to 400F (200C). In a large skillet or wok, heat the oil over medium-high heat. Season the turkey tenderloin with salt and black pepper on all sides.
2. Add the garlic and ginger to the skillet; saut for 1-2 minutes until fragrant. Stir in the curry paste and cook for an additional minute, allowing the spices to meld together.
3. Place the turkey tenderloin into the skillet, searing it on all sides until browned (about 5-7 minutes). Transfer the skillet to the preheated oven; bake for 15-20 minutes or until the internal temperature reaches 165F (74C).
4. While the turkey cooks, prepare a flavorful sauce by whisking together the fish sauce, brown sugar, and coconut milk in a small bowl. Set aside.
5. After removing the turkey from the oven, let it rest for 5 minutes before slicing into thin medallions. In the same skillet, add the sliced bell peppers; stir-fry until tender (about 3-4 minutes). Pour in the prepared sauce and bring to a simmer.
6. To plate, arrange the turkey slices on a serving platter or individual plates, spooning the pepper-infused sauce over the top. Garnish with fresh cilantro leaves and serve immediately.

This dish offers an ideal opportunity to employ your wok or skillet’s full range of heat control options. As you stir-fry the bell peppers, remember that they should retain a bit of crunch so don’t overcook them! This Thai Red Curry Turkey Tenderloin is sure to delight both your palate and your senses.

Turkey Tenderloin Fajitas with Peppers and Onions

Visiting the vibrant streets of Texas has inspired me to create a dish that embodies the bold flavors and spices of this iconic state. Today, I’m thrilled to share with you a recipe that’s sure to become a staple in your kitchen: Turkey Tenderloin Fajitas with Peppers and Onions.

Ingredients

• 1 (1-1.5 pound) turkey tenderloin
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 large onion, sliced
• 2 large bell peppers (any color), sliced
• 8 small flour tortillas
• Salt and pepper, to taste
• Cilantro, chopped (for garnish)

Instructions

1. Preheat your grill to medium-high heat (400F). In a small bowl, whisk together olive oil, cumin, chili powder, paprika, and cayenne pepper (if using). Rub the mixture all over the turkey tenderloin, making sure it’s evenly coated.
2. Place the turkey on the grill and cook for 5-6 minutes per side, or until it reaches an internal temperature of 165F. Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing into thin strips.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onions and cook for 5-7 minutes, or until they’re translucent and slightly caramelized. Remove the onions from the skillet and set them aside.
4. Add the remaining 1 tablespoon of olive oil to the skillet with the peppers. Cook for 3-4 minutes per side, or until they’re tender and slightly charred. Add the cooked onions back into the skillet and stir to combine.
5. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the fajitas by placing a few slices of turkey onto each tortilla, followed by a spoonful of the pepper-onion mixture. Serve immediately, garnished with chopped cilantro.

The combination of tender turkey, crispy peppers and onions, and warm flour tortillas is nothing short of magic. The subtle spices in the marinade add depth to the dish without overpowering it. To take your fajitas to the next level, try adding a squeeze of fresh lime juice or a sprinkle of queso fresco on top.

Apple Cider Brined Turkey Tenderloin

Fragrant scents of autumn waft through the air as we approach the peak of harvest season. The sweetness of ripe apples and the tanginess of apple cider come together in perfect harmony to elevate our humble turkey tenderloin.

Ingredients

• 1 (1.5-2 pound) turkey tenderloin
• 1 cup apple cider, plus more for basting
• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon ground black pepper
• 1/4 cup apple cider vinegar

Instructions

1. Mix kosher salt, brown sugar, and 2 tablespoons of the apple cider in a small bowl to create the brine. Stir until the salt and sugar are dissolved.
2. Place the turkey tenderloin in a large zip-top plastic bag or a non-reactive container with a lid. Pour the brine over the turkey, turning to coat evenly. Seal or cover, making sure the turkey is fully submerged in the brine.
3. Refrigerate for at least 2 hours or overnight (up to 12 hours). During this time, turn the bag occasionally to ensure even exposure to the brine.
4. Precise temperature control is essential here: preheat your oven to 400F (200C). Remove the turkey from the brine, allowing any excess liquid to drip off. Pat the surface dry with paper towels.
5. In a small bowl, whisk together olive oil, garlic, rosemary, and black pepper. Rub this mixture all over the turkey, making sure to coat it evenly.
6. Place the turkey on a wire rack set over a rimmed baking sheet or roasting pan. Pour 1/4 cup of apple cider vinegar into the bottom of the pan, followed by a few cups of water (about 2-3 cups). This will help create a savory, slightly sweet glaze.
7. Roast in the preheated oven for exactly 20 minutes per pound, or until the internal temperature reaches 165F (74C). Baste with more apple cider every 30 minutes to maintain moisture and promote even browning. Monitor closely during these last few moments of cooking: a perfectly glazed turkey should have a crispy, caramelized exterior.
8. Once cooked through, remove from the oven and let rest for 10-15 minutes before slicing. This allows the juices to redistribute and the flavors to meld together harmoniously.

The result is nothing short of magical: tender, juicy meat infused with the subtle nuances of rosemary and apple cider, wrapped in a rich, velvety glaze that simply begs to be devoured. Slice against the grain and serve alongside roasted vegetables or your favorite fall-inspired side dishes.

Turkey Tenderloin Marsala with Creamy Sauce

Savoring the essence of Italian cuisine, we bring you a dish that embodies the perfect balance of flavors and textures – Turkey Tenderloin Marsala with Creamy Sauce. This elegant creation is sure to impress your guests and satisfy even the most discerning palates.

Ingredients

• 1 (12 oz) turkey tenderloin, trimmed of excess fat
• 2 tbsp olive oil
• 1 cup Marsala wine
• 1/4 cup chicken broth
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz heavy cream
• 1 cup grated Parmesan cheese, fresh or store-bought

Instructions

1. Preheat your oven to 375F (190C). Season the turkey tenderloin with thyme, garlic powder, salt, and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the turkey tenderloin until browned on all sides, about 5-6 minutes per side.
2. Transfer the skillet to the preheated oven and roast for 12-15 minutes or until the internal temperature reaches 165F (74C). Remove from the oven and let it rest for a few minutes before slicing. In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat.
3. Melt 2 tablespoons of butter in the skillet, then add the Marsala wine and chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and cook until slightly reduced, about 5 minutes. Add the sliced turkey tenderloin back into the skillet and toss to coat with the Marsala sauce.
4. In a separate saucepan, combine the heavy cream and Parmesan cheese over medium heat. Stir constantly until the cheese is fully melted and the sauce thickens slightly. Be careful not to let it boil. Remove from heat and set aside.
5. Strain the Marsala sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the strained Marsala sauce back into the skillet with the turkey tenderloin and toss to coat. Pour the creamy Parmesan sauce over the top of the turkey and serve immediately.

The Turkey Tenderloin Marsala with Creamy Sauce presents a delightful harmony of flavors, with the savory turkey paired perfectly with the rich, velvety sauce. The crispy texture of the roasted turkey tenderloin provides an inviting contrast to the smooth, creamy sauce. For an added touch, consider garnishing with fresh parsley or thyme sprigs and serving alongside a side of garlic mashed potatoes or sauted spinach.

Spicy Chipotle Turkey Tenderloin Tacos

Lush summer evenings call for vibrant flavors and refreshing textures that leave you wanting more. This Spicy Chipotle Turkey Tenderloin Tacos recipe brings together the best of both worlds: succulent turkey tenderloins smothered in a rich chipotle adobo sauce, cradled by crispy corn tortillas, crunchy slaw, and fresh cilantro.

Ingredients

• 1 (1.5-2 pound) turkey tenderloin
• 1/4 cup olive oil
• 2 chipotle peppers in adobo sauce, minced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 8-10 corn tortillas
• Cilantro, chopped (for garnish)
• Slaw (store-bought or homemade), for serving

Instructions

1. In a small bowl, whisk together olive oil, chipotle peppers in adobo sauce, garlic, cumin, smoked paprika (if using), salt, and pepper. Set marinade aside.
2. Preheat grill to medium-high heat (375F). Season turkey tenderloin with salt and pepper on both sides. Grill for 4-5 minutes per side or until internal temperature reaches 165F. Transfer turkey to a cutting board and let rest for 5 minutes before slicing into thin strips.
3. Warm corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them pliable and easier to fold.
4. To assemble tacos, place sliced turkey tenderloin onto a warmed tortilla, followed by a spoonful of chipotle adobo sauce (from the marinade), crunchy slaw, and chopped cilantro.
5. Tips for achieving tender turkey: Always bring your meat to room temperature before grilling. Pat dry excess moisture with paper towels to ensure even cooking. Don’t overcrowd the grill cook in batches if necessary.

When taking a bite, the initial sweetness of the chipotle adobo sauce gives way to smoky heat, perfectly balanced by the refreshing crunch of slaw and cilantro. Experiment with different levels of spiciness or add some crumbled queso fresco for an extra layer of flavor. Serve immediately and enjoy!

Turkey Tenderloin with Creamy Dijon Sauce

Painting the town with a flavorful masterpiece, we present to you a dish that embodies the perfect union of elegance and simplicity – a tenderloin of turkey, elevated by a rich and creamy Dijon sauce. This show-stopping main course is sure to impress even the most discerning palates.

Ingredients

• 1 (1.5-2 pound) boneless turkey tenderloin
• 2 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Preheat your oven to 400F (200C). Season the turkey tenderloin with salt and pepper on all sides. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear the turkey for 2-3 minutes on each side, or until browned. Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 165F (74C).
2. While the turkey is roasting, prepare the creamy Dijon sauce. In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3. Add the Dijon mustard to the saucepan and stir to combine with the garlic and butter mixture. Cook for an additional 30 seconds to allow the flavors to meld.
4. Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and let cook for 5-7 minutes, or until the sauce has thickened slightly. Stir in the dried thyme and season with salt and pepper to taste.
5. Once the turkey is cooked, remove it from the oven and let it rest for 5 minutes before slicing. Serve with the creamy Dijon sauce spooned over the top. Garnish with chopped fresh parsley, if desired.

The texture of this dish is a perfect balance of tender, juicy meat paired with a rich and velvety sauce. The flavors are elevated by the subtle tang of the Dijon mustard and the freshness of the thyme. To add an extra layer of elegance to your presentation, consider serving this dish atop a bed of sauted spinach or roasted vegetables.

Summary

Oh, the joy of cooking with turkey tenderloin! We’ve rounded up 20 mouth-watering recipes to inspire your next meal. From classic flavors to international twists, there’s something for every occasion. Try one (or two, or three!) and let us know which ones become your new favorites. Share this list on Pinterest and don’t forget to leave a comment below with your top picks!