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
Scale
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
