If you’re searching for a straightforward yet incredibly flavorful meal, this Garlic Herb Turkey Tenderloin Recipe is going to become your new go-to. I absolutely love how juicy and aromatic the turkey turns out thanks to the fresh garlic and classic herbs. Whether you’re cooking for a weeknight dinner or a small gathering, this recipe delivers all the comfort without the fuss. Keep reading because I’ll share my best tips for perfect tenderloin every single time!
Why You’ll Love This Recipe
- Simple Ingredients: You likely already have most of these herbs and garlic in your kitchen, making it an easy throw-together meal.
- Juicy & Flavorful: The combination of garlic and herbs creates a deeply aromatic crust while keeping the turkey tender and moist.
- Quick and Convenient: From start to finish, it’s ready in under an hour, perfect for busy nights.
- Versatile: Great on its own or dressed up with your favorite sides and garnishes.
Ingredients You’ll Need
I love how this Garlic Herb Turkey Tenderloin Recipe balances fresh and dried herbs with garlic, lending just the right punch without overpowering the mild turkey flavors. Choosing good quality olive oil and fresh garlic really elevates the dish.
- Turkey tenderloin: This lean cut cooks quickly and stays juicy; if you haven’t cooked with turkey tenderloin before, you’ll find it incredibly convenient.
- Olive oil: Using extra virgin really enhances the flavor, plus it helps the herb paste stick beautifully to the turkey.
- Garlic: Minced garlic infuses the meat with aromatic depth—you can’t skip this!
- Fine sea salt: It seasons evenly without feeling coarse, which is perfect for the paste.
- Dried rosemary: This robust herb adds an earthy pine note that pairs perfectly with turkey.
- Dried thyme: A subtle herb that offers a gentle brightness to balance the richness.
- Dried oregano: Adds a hint of Mediterranean flavor that’s unexpectedly delightful here.
- Ground black pepper: Freshly cracked is best for a little heat and complexity.
Variations
I like to mix things up depending on the season or what’s in my spice cabinet. Feel free to play with the herbs or swap olive oil for another fat you love. This recipe is forgiving and welcomes your personal flair.
- Fresh herbs variation: I once replaced the dried herbs with equal parts fresh rosemary, thyme, and oregano—just finely chopped—and the flavor popped even more, though you might need to use a bit more oil for the paste consistency.
- Spicy kick: Occasionally I add a pinch of red pepper flakes for a mild heat that my family really enjoys.
- Gluten-free option: This recipe is naturally gluten-free, so it’s perfect for those with dietary restrictions.
- Different oils: If you want a slightly different flavor, try avocado oil or a mild grape seed oil.
How to Make Garlic Herb Turkey Tenderloin Recipe
Step 1: Prep and Make the Herb Garlic Paste
Start by patting your turkey tenderloin dry with paper towels. This is crucial for a great sear later on – moisture is the enemy of browning. Then, stir together half of your olive oil with garlic, salt, and your dried herbs until it forms a thick, spreadable paste. This is where the magic begins, and you’ll want to coat the turkey evenly on all sides to lock in all those robust flavors.
Step 2: Sear the Tenderloin
Heat the remaining olive oil in a heavy, oven-safe skillet over medium-high heat. When it’s hot and shimmering, lay your turkey in the pan. You’ll sear it for just 1 minute per side to develop a beautiful golden crust. Don’t skip this step—it adds depth and keeps the tenderloin juicy inside.
Step 3: Roast to Perfection
Once seared, transfer your skillet to a preheated 350°F oven. Depending on your tenderloin’s size, it should take about 35 minutes for the internal temperature to hit 165°F—which is safe and perfect for turkey. I always recommend using a meat thermometer here because turkey can dry out quickly if overcooked. If your tenderloins differ in thickness, check them separately so you can pull out the done one first.
Step 4: Rest and Slice
After roasting, let the tenderloin rest for 5-10 minutes before slicing. I promise, this is a game-changer. Resting allows the juices to redistribute, making each bite tender and juicy instead of dry. Then slice against the grain and serve.
Pro Tips for Making Garlic Herb Turkey Tenderloin Recipe
- Use a Meat Thermometer: I learned the hard way that guessing doneness leads to dry turkey. 165°F is the safe and juicy sweet spot.
- Don’t Skip Searing: The quick sear seals in the juices and builds flavor layers you can’t get from roasting alone.
- Even Thickness Helps: If your tenderloin varies in thickness, gently pound it for even cooking or keep a close eye in the oven.
- Let It Rest: This simple step keeps your turkey moist — skipping it always disappointed me before I made it routine.
How to Serve Garlic Herb Turkey Tenderloin Recipe
Garnishes
I love to sprinkle some freshly chopped parsley or even a few sprigs of thyme on top just before serving—it adds a fresh pop of color and scent. A light drizzle of lemon juice or lemon zest can brighten the flavors beautifully, especially during spring and summer.
Side Dishes
One of my favorite combos is serving this garlic herb turkey tenderloin alongside roasted baby potatoes and sautéed green beans. Sometimes, I whip up a quick garlic mashed cauliflower for a lower-carb twist. A crisp green salad with a tangy vinaigrette also balances the richness superbly.
Creative Ways to Present
If I’m entertaining, I slice the turkey thinly and fan it out on a platter with roasted vegetables and edible flowers for a stunning presentation. Alternatively, layering slices over a bed of herbed quinoa makes for an elegant yet casual main course that guests always compliment.
Make Ahead and Storage
Storing Leftovers
After your turkey tenderloin cools completely, I store leftovers in an airtight container in the fridge. It stays juicy and flavorful for up to 3 days, which means quick lunches or easy dinner additions during your busy week.
Freezing
If you want to make this ahead, I recommend freezing before cooking. Wrap the herb-rubbed tenderloin tightly in plastic wrap and foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge and follow the cooking steps as usual—results are just as delicious.
Reheating
To keep the turkey from drying out when reheated, I gently warm slices in a covered pan with a splash of broth or water over low heat. Microwaving works too, but I do it in short bursts to avoid toughness. You’ll still get that juicy, flavorful bite even the next day.
FAQs
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Can I use fresh herbs instead of dried in this Garlic Herb Turkey Tenderloin Recipe?
Absolutely! Fresh herbs bring a vibrant flavor but contain more moisture, so you’ll want to finely chop them and possibly use a little more olive oil to create the paste. Just remember fresh herbs typically have about three times the potency of dried ones, so adjust quantities accordingly.
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How do I know when the turkey tenderloin is done?
The best way is to use a meat thermometer and pull the turkey out once it hits an internal temperature of 165°F. This not only ensures safety but guarantees the tenderloin stays juicy. If you don’t have a thermometer, cut into the thickest part—you want the juices to run clear, not pink.
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Can I make this recipe sooner and reheat it later?
Yes, this recipe reheats wonderfully. Store cooked slices in the fridge and gently rewarm them to keep moisture. It’s a fantastic meal prep option because the flavors hold up well.
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What sides pair best with Garlic Herb Turkey Tenderloin Recipe?
Classic roasted vegetables, mashed potatoes, and fresh salads are excellent companions. For something different, try quinoa or couscous tossed with herbs and lemon to echo the flavors in the turkey.
Final Thoughts
I have to tell you, this Garlic Herb Turkey Tenderloin Recipe has saved me more than once when I needed a quick, satisfying meal without pulling out all the stops. It’s approachable, reliable, and packs so much flavor into a lean protein that my whole family goes crazy for it. Next time you want a simple weeknight winner or a cozy weekend dinner, give this recipe a try—I promise it’ll feel like a little celebration on your plate.
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
Description
This Garlic and Herb Turkey Tenderloin recipe offers a flavorful and moist turkey main dish, perfect for those who want a simple yet delicious protein option without cooking a whole bird. The turkey is seasoned with a fragrant mix of garlic, rosemary, thyme, and oregano, seared to lock in juices, and then oven-roasted to a perfect tenderness.
Ingredients
Turkey Tenderloin
- 1 1/2 pounds turkey tenderloin
Herb and Garlic Mixture
- 2 tablespoons olive oil (divided use)
- 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 the Oven: Heat your oven to 350°F (175°C) to prepare for roasting the turkey tenderloin.
- Prepare the Turkey: Pat the turkey tenderloin dry using paper towels to ensure the herb paste adheres well and the meat sears properly.
- Make the Herb Paste: In a small bowl, combine 1 tablespoon of olive oil, chopped garlic, sea salt, dried rosemary, thyme, oregano, and black pepper. Stir well to create a fragrant herb paste.
- Apply the Herb Paste: Rub the herb mixture thoroughly all over both sides of the turkey tenderloin for even flavor coverage.
- Sear the Turkey: Add the remaining tablespoon of olive oil to an oven-safe skillet and heat it over medium-high heat. Once hot, carefully place the turkey tenderloin in the skillet and sear for 1 minute on each side to lock in juices and create a golden crust.
- Roast in the Oven: Transfer the skillet with the seared turkey directly into the preheated oven. Roast for about 35 minutes, or until the internal temperature reaches 165°F (74°C). If tenderloins vary in size, monitor them closely and remove the smaller piece earlier if done.
- Rest the Meat: Remove the skillet from the oven and let the turkey rest for 5 to 10 minutes, allowing juices to redistribute and ensuring a juicy slice.
- Serve: Slice the turkey tenderloin and serve warm, enjoying the aromatic herb flavors and tender texture.
Notes
- This recipe is a quick and convenient alternative to cooking a whole turkey, perfect for smaller meals or weeknight dinners.
- Resting the meat after cooking is crucial to keep it juicy and flavorful.
- Ensure the internal temperature reaches 165°F for safe consumption of poultry.
- If you prefer, fresh herbs can be substituted for dried, adjusting quantities accordingly (about 3 times more fresh herbs than dried).
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
