Skip the full turkey this Thanksgiving and make this simple Turkey Tenderloin Recipe. Get all the flavor and nostalgia with less than half the work.
No Turkey Troubles with this tenderloin
Many of us can recount a Thanksgiving turkey mishap. Timing the cooking of a whole turkey perfectly can be a major challenge.
Let this turkey tenderloin recipe by your ideal solution. Make delicious and tender turkey tenderloin to serve at a holiday meal or with whatever side dish you like.
This recipe delivers all the classic Thanksgiving aromas and delights your guests’ taste buds with half the effort. The only thing this recipe doesn’t include is the typical Thanksgiving cooking stress.
Serving six, this turkey breast tenderloin recipe is perfect for smaller Thanksgiving gatherings or other intimate holiday festivities. Its simple nature also makes it an excellent choice for a comforting winter dinner, even once the holiday season has passed.
- Mixing bowl
- Meat thermometer
- Parchment paper
- Baking sheet
- Sharp knife and cutting board
- Measuring cup and measuring spoons
With the classic flavor of this turkey breast tenderloin recipe, it will pair well with just about any Thanksgiving side. Some of my favorites to enjoy alongside this recipe are my old-fashioned baked mac and cheese, creamy mashed potatoes, and Hasselback sweet potatoes.
Want something to sip on while you enjoy your Thanksgiving meal? I recommend pairing this turkey tenderloin and your other Thanksgiving sides with a simple and refreshing apple cider sangria.
This easy turkey tenderloin recipe is the perfect thing to make for that day after Thanksgiving turkey sandwich especially if your family doesn’t have any leftover turkey. Just sliced the tenderloin into thin slices and assemble the sandwich with a little cranberry sauce, mashed potatoes, stuffing and a drizzle of turkey gravy.
This turkey cooks in just 20 minutes so it makes a perfect weeknight dinner. I would serve it with some roasted butternut squash for a simple fall meal.
Turkey Tenderloin Ingredients
- Turkey tenderloins
- Extra virgin olive oil
- Apple cider vinegar
- Dijon mustard
- Onion powder
If you can’t find turkey or you prefer chicken, you can use chicken tenderloin, breast, or thighs for this recipe. This change will alter the cooking time so please check for an internal temperature of 165F.
You can also change up the ingredients for the marinade. In place of apple cider vinegar, you can also use white vinegar or red wine vinegar. For herbs, feel free to use fresh or dried herbs.
If you want to add more spice this dish you can add black pepper, paprika or even cayenne pepper. Feel free to use garlic powder in place of the fresh garlic.
How to make this Turkey Tenderloin recipe
Step 1: Marinate the turkey
To start, whisk olive oil, apple cider vinegar, dijon mustard, salt, onion powder, herbs, and nutmeg together and pour over the turkey tenderloins in a bowl. Toss until fully coated, cover the bowl, and place in the fridge to marinate for at least 4 hours.
Step 2: Cook the turkey tenderloins
Next, remove the tenderloins from the fridge. Preheat the oven to 425F and line a baking sheet with parchment paper.
Place the marinated tenderloins on the baking sheet and bake for 18-20 minutes. Check for an internal temperature of 165 and remove from the oven.
Step 3: Serve and enjoy!
Let cool for at least 5 minutes before slicing. Serve and enjoy!
storage and reheating
Once fully cooled, store in an airtight container in the refrigerator for up to 4 days. I like to slice before placing in the fridge so that it is easy to grab for sandwiches or salad.
This turkey tenderloin is delicious as leftovers; just reheat in the oven at 350 for 10-15 minutes until warmed through.
Check out these other options for meat to make on Thanksgiving
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 2 lbs turkey tenderloins (about 6 tenderloins)
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 clove garlic
- 2 tsp dijon mustard
- 1 tsp kosher salt
- 1 tsp onion powder
- ½ tsp dried parsley (or ½ tbsp freshly chopped)
- ½ tsp dried sage (or ½ tbsp freshly chopped)
- ½ tsp dried rosemary (or ½ tbsp freshly chopped)
- ½ tsp dried thyme (or ½ tbsp freshly chopped)
- ⅛ tsp nutmeg
- Whisk olive oil, apple cider vinegar, dijon mustard, salt, onion powder, herbs and nutmeg together and pour over the turkey tenderloins in a bowl. Toss until fully coated, cover the bowl and place in the fridge to marinate for at least 4 hours.
- Remove the tenderloins from the fridge. Preheat the oven to 425F and line a baking sheet with parchment paper.
- Place marinated tenderloins on the baking sheet and bake for 18-20 minutes. Check for an internal temperature of 165 and remove from the oven.
- Let cool for at least 5 minutes before slicing.
- You can use chicken tenderloin, breast or thighs for this recipe in place of turkey. This change will alter the cook time so please check for an internal temperature of 165F
- You can use white vinegar or red wine vinegar in place of the apple cider vinegar
- Use dried or fresh herbs