Turkey Tenderloin Recipe
Juicy tenderloin is roasted alongside veggies for a simple, delicious, and healthy meal full of flavor and ready in under 1 hour!
Ingredients
- 1 ½ - 2 pounds turkey tenderloins
- 1 medium red onion cut into 1 inch pieces
- 2 bell peppers cut into 1 inch pieces (please use 1 red and 1 yellow)
- 2 carrots sliced into rounds
- 12 ounces baby potatoes cut in half
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup chicken broth
- 1 tablespoon lemon juice
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F/200°C, and lightly coat a baking dish with olive oil.
- Toss the veggies with olive oil, salt, and pepper.
- Make space for the turkey tenderloins in the center and place them there.
- In a small bowl, combine the chicken broth with lemon juice, thyme, rosemary, sage, salt and pepper. And pour the mixture over the tenderloins.
- Cover the dish with foil, and cook for 30-35 minutes or until the internal temperature of the tenderloins reaches 160°F/71°C and the potatoes are tender. Uncover and place under the broiler until the veggies are lightly charred (not burnt). The internal temperature of the turkey tenderloin must reach 165°F/74°C.
- Allow to rest for 5-10 minutes before slicing. Serve on a platter with the veggies and fresh herbs.
Notes
- Cut veggies the same size. To ensure that your veggies cook quickly and evenly, chop them into 1-inch-sized pieces.
- Season turkey. Some people like to add a dry rub like turkey seasoning over the tenderloins first before pouring over the marinade. If you want a bit of extra flavor that's an option.
- Check temperature. Please note that the cooking time will vary based on the size of the tenderloin and your oven. The best way to ensure the meat has reached this temperature is to use a kitchen thermometer. It needs to reach an internal temperature of 165°F/74°C.
- Add moisture. You can brine the turkey tenderloins before roasting them to make them extra tender and juicy. Follow my instructions for brining a whole turkey and reduce the amount of brine and time to about 30 minutes to 2 hours. These cuts are quite small, so you don't want to go overboard.
- Skip the veggies. If you're not interested in roasting veggies with the meat, you can skip them and serve the meat with mashed potatoes and gravy and a side of crockpot green bean casserole instead.
Nutrition
Calories: 354kcal | Carbohydrates: 25g | Protein: 43g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 253mg | Potassium: 638mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6967IU | Vitamin C: 99mg | Calcium: 38mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/turkey-tenderloin-recipe/