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Turkey Tenderloin Recipe

Make juicy and delicious turkey tenderloins in the oven with this simple recipe
Course Dinner
Cuisine American
Keyword recipe for turkey tenderloin, turkey breast tenderloin recipe, turkey tenderloin recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 246kcal
Author Madeline

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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

Nutrition

Serving: 6g | Calories: 246kcal | Carbohydrates: 1g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 508mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg