If you’re craving a simple yet mouthwatering main dish, this Garlic Herb Turkey Tenderloin Recipe is an absolute winner. I love this recipe because it transforms lean turkey tenderloin into a juicy, tender marvel infused with aromatic garlic and herbs—perfect for a quick weeknight dinner or when you want to impress guests without sweating over the stove for hours. Stick around and I’ll share all my best tips so you nail it every single time.
Why You’ll Love This Recipe
- Super Moist and Tender: The olive oil and herb paste locks in moisture for unbelievably tender turkey.
- Flavor-Packed with Minimal Fuss: Garlic and herbs do all the heavy lifting without complicated steps.
- Quick Cooking Time: Ready in under an hour, perfect for busy evenings.
- Versatile for Any Occasion: Casual family dinner or fancy gathering—you’ll wow everyone.
Ingredients You’ll Need
The magic here is in the simple, fresh ingredients that complement each other beautifully. When you get good-quality turkey tenderloin and fresh garlic, you’re pretty much halfway there. Here’s what I use, with a few tips from my own kitchen adventures.
- Turkey Tenderloin: Look for fresh, plump tenderloins—avoid anything that seems slimy or smelling off.
- Olive Oil: Use extra virgin olive oil for the best flavor and moisture retention.
- Garlic: Fresh, chopped garlic really brings the dish to life—ditch the powder here.
- Sea Salt: Fine sea salt dissolves evenly into the herb mix, enhancing all the flavors.
- Dried Rosemary: Adds a piney, earthy note—just enough to make your kitchen smell amazing.
- Dried Thyme: Brings subtle earthiness and pairs perfectly with rosemary.
- Dried Oregano: Lends a warm, slightly bitter depth to balance the garlic.
- Ground Black Pepper: A pinch for steady, gentle heat throughout the tenderloin.
Variations
I love making this Garlic Herb Turkey Tenderloin Recipe my own by switching up herbs or adding new flavors. Seriously, your kitchen, your rules—feel free to experiment and make it your own.
- Fresh Herb Swap: When I have fresh rosemary and thyme on hand, I use those instead of dried—just halve the amount for a fresher flavor.
- Spicy Kick: A sprinkle of red pepper flakes added to the herb paste adds a lovely heat that my family gobbles up.
- Citrus Zest: Adding a teaspoon of lemon zest to the paste brightens the whole dish and gives a fresh zing.
- Gluten-Free Twist: This recipe is naturally gluten-free; just double-check your spice labels to be safe.
How to Make Garlic Herb Turkey Tenderloin Recipe
Step 1: Prep the Turkey and Herb Paste
Start by patting your turkey tenderloin dry with paper towels—that little step helps the herb paste stick and creates a nicer sear later. In a small bowl, blend 1 tablespoon of olive oil with the chopped garlic, sea salt, rosemary, thyme, oregano, and pepper until it forms a paste. This mix is where all the flavor magic happens, so give it a good stir to evenly combine those fragrant herbs and garlic.
Step 2: Rub and Sear
Slather the herb paste evenly over both sides of your turkey tenderloin. Now, heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once it’s shimmering hot, add the turkey and sear for about a minute on each side. This quick sear seals in juice and gives a beautiful golden crust—you’ll love the flavor boost it adds.
Step 3: Roast to Perfection
Pop the skillet into your preheated 350°F oven and roast for about 35 minutes, or until the internal temperature reaches 165°F. Here’s a little secret I discovered: if your tenderloins aren’t uniform in size, check them a bit early and remove the smaller ones so they don’t overcook while the others finish. Let your turkey rest for 5 to 10 minutes once it’s out of the oven—that resting time makes all the difference in juicy slices.
Pro Tips for Making Garlic Herb Turkey Tenderloin Recipe
- Dry the Turkey Thoroughly: Don’t skip patting the tenderloin dry, it helps the herb paste stick and promotes a better sear.
- Use a Meat Thermometer: I learned this saves me every time—juicy turkey hinges on hitting that perfect 165°F mark.
- Rest Before Slicing: Waiting 5-10 minutes after roasting lets the juices redistribute, so your meat stays moist.
- Even Size Tenderloins: Cooking pieces of similar size helps them cook evenly; if uneven, remove the smaller ones early to avoid dryness.
How to Serve Garlic Herb Turkey Tenderloin Recipe
Garnishes
I usually sprinkle a handful of freshly chopped parsley or a few sprigs of thyme on top before serving—it adds a pop of color and fresh flavor that tricks you into thinking it’s fancy. A squeeze of lemon juice right at the end is my favorite little touch that brings brightness to the garlicky herb notes.
Side Dishes
This tenderloin pairs amazingly well with roasted vegetables like carrots and Brussels sprouts or a buttery mashed potato. When I want some greens, I go for a light arugula salad tossed in lemon vinaigrette—it balances the richness perfectly.
Creative Ways to Present
For special dinners, I slice the tenderloin thinly and fan it out on a large platter. Adding edible flowers or microgreens around the edges makes it look like you took way more time than you actually did—which is always a win!
Make Ahead and Storage
Storing Leftovers
Once cooled, I wrap my leftover turkey tightly in plastic wrap and place it in an airtight container in the fridge. It keeps beautifully for up to 3 days, making for easy lunches or quick dinners the next day.
Freezing
I’ve frozen slices of this turkey tenderloin before and had great results. Just wrap each portion tightly in foil and pop them into a freezer bag. They stay good for about 2 months, so it’s a convenient meal prep saver.
Reheating
To reheat, I prefer warming in the oven at a low temperature (about 300°F) wrapped in foil to keep the moisture locked in. Microwaving works too, but be sure to cover the meat and heat in short bursts to avoid drying it out.
FAQs
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Can I use fresh herbs instead of dried in the Garlic Herb Turkey Tenderloin Recipe?
Absolutely! Fresh herbs can add a brighter, more vibrant flavor. Just remember to reduce the quantity to about half, since fresh herbs are more potent than dried ones. For example, use 1 teaspoon fresh rosemary instead of 1 teaspoon dried.
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How do I know when the turkey tenderloin is fully cooked?
The key is using a reliable meat thermometer—aim for an internal temperature of 165°F. This ensures the turkey is safe to eat while staying juicy. Overcooking can dry it out, so checking temperature is the best way to avoid that.
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Can I prepare this recipe ahead of time?
Yes! You can make the herb paste and rub it on the turkey tenderloin a few hours or even a day before cooking—just cover and refrigerate it. This actually helps the flavors deepen even more.
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Is this recipe suitable for a keto or low-carb diet?
Definitely! With turkey tenderloin, olive oil, garlic, and herbs, this dish is naturally low in carbs and high in protein, making it ideal for keto, paleo, and other low-carb eating plans.
Final Thoughts
This Garlic Herb Turkey Tenderloin Recipe has become one of those go-to dishes in my kitchen when I want something that’s both impressive and easy. I still remember the first time I made it—everyone couldn’t stop talking about how tender and flavorful it was, and it’s only gotten better since. I’m confident you’ll enjoy how effortlessly it comes together and the smiles it brings to your table. Give it a try—you might just find your new favorite weeknight roast!
Print
Garlic Herb Turkey Tenderloin Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
This Garlic and Herb Turkey Tenderloin recipe offers a moist and flavorful alternative to a whole turkey, perfect for a quick and delicious meal. The turkey is seasoned with a fragrant blend of garlic, rosemary, thyme, oregano, and black pepper, then seared to lock in juices before finishing in the oven. Ready in under an hour, it’s a simple, healthy dish ideal for family dinners or meal prep.
Ingredients
Turkey Tenderloin
- 1 1/2 pounds turkey tenderloin
Herb Garlic Paste
- 2 tablespoons olive oil, divided
- 2 tablespoons chopped garlic
- 1 teaspoon fine sea salt
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Pinch ground black pepper
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C) to prepare for roasting the turkey tenderloin after searing.
- Prepare Turkey: Place the turkey tenderloin on a plate and pat it dry with paper towels to ensure a good sear.
- Make Herb Mixture: In a small bowl, combine 1 tablespoon of olive oil, chopped garlic, sea salt, rosemary, thyme, oregano, and black pepper. Mix until it forms a paste.
- Rub Turkey: Evenly coat both sides of the turkey tenderloin with the herb and garlic paste, making sure the flavors penetrate well.
- Sear Turkey: Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the turkey tenderloin and sear for 1 minute on each side to lock in juices and develop flavor.
- Roast: Transfer the skillet to the preheated oven and roast for about 35 minutes, or until the internal temperature reaches 165°F (74°C). To cook evenly, monitor if one tenderloin finishes earlier and remove accordingly.
- Rest and Serve: Remove the turkey from the oven and let it rest for 5-10 minutes to reabsorb juices. Slice and serve warm.
Notes
- This recipe is a perfect option for turkey lovers who prefer a faster cooking time without roasting a whole bird.
- Using fresh herbs in place of dried can provide even more vibrant flavor.
- Ensure the turkey reaches an internal temperature of 165°F to guarantee it is safely cooked.
- Letting the meat rest after roasting is important for a juicy and tender result.
Nutrition
- Serving Size: 1 serving
- Calories: 251 kcal
- Sugar: 0.1 g
- Sodium: 696 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 40 g
- Cholesterol: 76 mg
