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
Scale
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
