Turkey Tenderloin
This pan seared and then oven roasted turkey tenderloin recipe offers a golden brown crust and the most tender, succulent meat inside.
Servings: 4
Equipment
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.
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
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