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If you’re looking for a delicious and foolproof way to enjoy turkey without the fuss of cooking a whole bird, you’re in for a treat. This turkey tenderloin recipe is about to become your new go-to for quick weeknight dinners or even casual gatherings with friends. Not only is it incredibly tender and juicy, but it’s also packed with flavor that’ll have everyone asking for seconds. This recipe is a real winner for a delicious turkey dinner—it comes out golden brown on the outside and juicy and tender inside!

Sliced herb-crusted turkey tenderloin in a cast iron pan, garnished with fresh rosemary and thyme, next to a small bowl of sauce and a red-striped cloth.

This pan seared and then oven roasted turkey tenderloin is so good. The recipe offers a golden brown crust and the most tender and succulent meat inside.

Also try stuffed turkey breast, hot turkey sandwich, leftover turkey stroganoff, turkey fried rice, or leftover turkey shepherd’s pie.

Sliced herb-crusted turkey tenderloin in a pan, garnished with fresh rosemary and sage.

Why You’ll Love It

Comes out so delicious: It’s easy to cook turkey tenderloin and this recipe is hard to mess up. The turkey is golden brown on the outside and juicy and succulent inside when cooked in this way.
Pairs with any side dishes: Mashed potatoes, fries, rice, green beans, corn on the cob, cornbread, mac and cheese – just about anything pairs well with tender turkey tenderloin.
A simple yet satisfying meal: As well as the turkey tenderloin you just need herbs. It might be a simple recipe but the results are well worth it.
Gluten-free and dairy-free: No gluten or dairy in here!

Sliced roasted turkey breast and tenderloin with herbs rest on a wooden board, accompanied by green beans with almonds. Nearby, bowls of orange sauce and cranberry sauce await to enhance the flavors.

Herb Crusted Turkey Tenderloin Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Turkey tenderloin: A small, lean and tender cut that comes from turkey breast.
Cooking oil: Olive, canola, avocado – use any oil you prefer.
Fresh herbs: The tasty trio of thyme, sage and rosemary add beautiful aromatic flavors.

Two raw turkey tenderloin breasts rest on a white plate, encircled by small bowls of oil, salt, pepper, and herbs on a pristine white surface.

How to Make Baked Turkey Tenderloin

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season the turkey tenderloin: Season the turkey all over with herbs, salt and pepper.
Pan sear the turkey: Heat the oil in a cast iron skillet and sear the turkey loin all over.
Bake in the oven: Transfer the skillet into the oven and cook until done. Let the turkey rest and then carve and serve.

Sliced herb-crusted turkey tenderloin on mashed potatoes with green beans and almonds, served on a white plate.

Substitutions and Variations

Fresh herbs: You can use dried herbs but reduce the amount because dried herbs have stronger flavors than fresh.
Spice it up: Add cayenne pepper.
Sweeten it: Add brown sugar or maple syrup.
A zesty touch: Add fresh lemon juice or a splash of apple cider vinegar.

Sliced, seasoned, roasted chicken breast alongside a perfectly cooked turkey tenderloin on a wooden cutting board.

Serving Suggestions

Appetizers: Start your meal with arancini or a cranberry appetizer.
Side dishes:
Enjoy the sliced turkey with garlic mashed potatoes, roasted acorn squash, corn on the cob, or garlic green beans.
Desserts:
Still hungry? Finish up with chocolate caramel tart or Rice Krispie treats.

Sliced herb-seasoned turkey breast and tenderloin in a skillet, garnished with rosemary and sage, sit enticingly next to a small bowl of sauce.

How to Store Herb Crusted Turkey Tenderloin

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw:
 Defrost it in the refrigerator overnight.
Reheat: You can warm the turkey back up in a pan on the stove or in the microwave.

A plate with sliced turkey tenderloin on mashed potatoes, green beans with almonds, and a side of cranberry sauce. Additional bowls of mashed potatoes and green beans are visible.

Top Tips

Seasoning the turkey: Pat the tenderloins dry with paper towels before applying the seasoning, otherwise it won’t stick.
Get the oil hot: Get the pan hot before adding the oil and the oil hot before adding the turkey. You want it to begin searing and turning golden right away.
Check for doneness: Turkey tenderloin is safe to eat when it’s 165°F in the thickest part. If you remove it from the oven when it’s 160°F and let it rest for 15 to 20 minutes, it should go up another 5°F. (I love this meat thermometer!)
Don’t skip the resting: Cutting into the turkey straight out of the oven means all the juices will run out and it won’t be as tender or juicy, so don’t forget to let it rest. You can cover it loosely with foil to keep it warm.

Sliced herb-roasted turkey tenderloin on a wooden board with a side of green beans and almonds, gravy in a small bowl, cranberry sauce, and fresh herbs nearby.

Turkey Tenderloin FAQs

Can I make this without a cast iron skillet?

Yes, use a Dutch oven or stainless steel pan instead. You can also sear the turkey on the stovetop in whatever pan you have and then transfer the seared turkey into a greased baking dish to finish baking in the oven.

How do I know when it’s done?

Baking times vary depending on factors like different ovens and also different thickness of the turkey tenderloins. When cooking turkey tenderloins, I recommend using a meat thermometer to gauge the desired doneness. Bake in the oven until the tenderloins are 160°F in the thickest part of the meat. The temperature will rise another 5°F or so the turkey rests. With my oven, it took exactly 22 minutes but yours might be different.

Don’t I have to marinate turkey tenderloin?

No, this simple turkey tenderloin recipe comes out perfectly flavored and tender without the need for a turkey tenderloin marinade.

Sliced herb-crusted turkey tenderloin in a cast iron pan with fresh herbs, next to bowls of green beans, mashed potatoes, and gravy.

Herb Crusted Turkey Tenderloin Recipe

5 from 1 vote

Turkey Tenderloin

This pan seared and then oven roasted turkey tenderloin recipe offers a golden brown crust and the most tender, succulent meat inside.
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting Time: 20 minutes
Servings: 4

Ingredients 

  • 2 turkey tenderloins, about 1½-Pounds
  • 1 Tablespoon cooking oil
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • 1 Tablespoon fresh thyme, minced or ⅓ teaspoon dried
  • 1 Tablespoon fresh sage, minced or ⅓ teaspoon dried
  • 1 Tablespoon fresh rosemary, minced or ⅓ teaspoon dried

Instructions 

  • Preheat oven to 350°F.
  • Mix together the thyme, sage, rosemary, salt, and black pepper in a bowl.
  • Pat the tenderloins dry with paper towels and season all over with the herb mixture.
  • Heat your cast iron skillet on the stove over a medium-high heat.
  • Add the oil to the skillet.
  • Once hot, sear the turkey for 2 to 3 minutes on each side (the edges too) until golden brown.
  • Transfer the oven-safe skillet into the oven and bake for 20 to 23 minutes, or until the internal temperature is 160°F (the temperature will continue to rise as it rests and should reach 165°F).
  • Let it rest for 15 to 20 minutes before slicing into strips, so the juices reabsorb into the meat.
  • Serve hot, garnished with fresh herbs if liked.

Notes

Seasoning the turkey: Pat the tenderloins dry with paper towels before applying the seasoning, otherwise it won’t stick.
Get the oil hot: Get the pan hot before adding the oil and the oil hot before adding the turkey. You want it to begin searing and turning golden right away.
Check for doneness: Turkey tenderloin is safe to eat when it’s 165°F in the thickest part. If you remove it from the oven when it’s 160°F and let it rest for 15 to 20 minutes, it should go up another 5°F.
Don’t skip the resting: Cutting into the turkey straight out of the oven means all the juices will run out and it won’t be as tender or juicy, so don’t forget to let it rest. You can cover it loosely with foil to keep it warm.

Nutrition

Calories: 127kcal | Carbohydrates: 1g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 639mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 0.003g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
Like this recipe? Rate and comment below!

This easy turkey tenderloin recipe with fresh herbs is so delicious. It’s an alternative to cooking a whole turkey and you’ll find turkey breast tenderloin to be really tender and juicy. This part pan seared and part roasted turkey tenderloin recipe is really easy and you only need a handful of ingredients. Paired with potatoes and vegetables (and your favorite gravy) this makes such a tasty meal.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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