Turkey Tenderloin Recipe With Citrus & Herbs

This Turkey Tenderloin Recipe combines fresh herbs, a golden seared crust and a citrus-honey glaze for juicy, flavorful turkey in just 45 minutes. It’s a great alternative to roasting a whole bird for a smaller Thanksgiving dinner, but it’s easy enough to make any night of the week.

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“Delicious! Will definitely make again.”

Diane

A Smaller Turkey Dinner That Doesn’t Sacrifice Flavor

As somebody who has spent years in the food world, I’ve heard the debate time and time again: is turkey really the worst part of a holiday dinner? I don’t think so, and I’m here to show you how turkey can truly shine, whether it’s a special occasion like Thanksgiving or just a weeknight.

Overcooked, bland turkey? Nobody’s excited about that. But a perfectly cooked turkey tenderloin, seasoned with fresh rosemary, thyme and sage, then finished with a citrus-honey glaze? That’s a completely different story.

This is a recipe I learned how to make in culinary school, and the technique is what makes it work. First, the turkey gets a quick sear for a deeply browned exterior. Then it finishes cooking in the oven, with the glaze added partway through so it doesn’t burn.

The result is a juicy turkey breast tenderloin with plenty of flavor, without the time commitment or mountain of leftovers that come with roasting a whole turkey.

Turkey Tenderloin Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• turkey breast tenderloins – look for a 24-ounce package, which typically contains two boneless, skinless tenderloins. This makes four 6-ounce servings. Be sure you’re buying turkey tenderloins rather than a whole turkey breast, which requires a different cooking time.
• garlic powder, onion powder and paprika – these pantry spices build a savory base and help give the turkey a nicely seasoned exterior.
• kosher salt and black pepper – season the turkey before it goes into the skillet. The glaze also contains soy sauce, so the recipe doesn’t need a particularly heavy hand with salt.
• fresh thyme, rosemary and sage – these classic turkey herbs make the dish feel especially appropriate for Thanksgiving, but they’re just as good for an everyday dinner. Chop the rosemary and sage finely so they adhere to the meat. Oregano can be swapped in for one of these herbs if you would prefer.
• vegetable oil – a neutral oil that can handle the heat needed to sear the turkey.
• garlic – fresh minced garlic gives the glaze a stronger, more aromatic flavor than garlic powder alone.
• honey – adds sweetness and helps create a glossy glaze. Because honey can burn over high heat, the glaze goes on after the turkey has already spent some time in the oven.
• soy sauce – adds salt and savory depth, balancing the sweetness of the honey.
• Dijon mustard – adds tanginess and a little sharpness to the glaze.
• fresh orange juice – a small amount adds a bright citrus note that complements the herbs and honey. Freshly squeezed is ideal here.

How To Cook Turkey Tenderloin In The Oven

For this 24-ounce package of turkey tenderloins, plan on about 20 to 22 minutes in a 375-degree F oven after searing. The exact time depends on the thickness of each piece, so use an instant-read thermometer to confirm that the center reaches 165 degrees F.

1. PREP. Preheat the oven to 375 degrees F and line a large rimmed baking pan with parchment paper. Remove the turkey tenderloins from their package and pat them very dry with paper towels. In a small bowl, stir together the garlic powder, onion powder, paprika, salt and pepper.

2. SEASON. Rub the spice mixture evenly over every side of the turkey loins. Add the fresh thyme, rosemary and sage, pressing the herbs onto the meat so they stick.

3. SEAR. Heat a large skillet over medium-high heat. A cast iron skillet is best for this, but work with what you have. When the skillet is very hot, add the vegetable oil and then the turkey. Cook for about 3 minutes per side, until both sides are dark golden brown.

4. ROAST. Transfer the seared turkey tenderloins to the prepared baking pan. Place in the oven and roast for 10 minutes before adding the glaze.

5. MIX. While the turkey roasts, stir together the minced garlic, honey, soy sauce, Dijon mustard and fresh orange juice in a small bowl.

6. GLAZE. Remove the pan from the oven and generously brush the glaze over all sides of both pieces of turkey. Return the turkey to the oven and roast for another 10 to 12 minutes, or until an instant-read thermometer inserted into the center of each tenderloin reads 165 degrees F. If one piece finishes before the other, remove it from the pan while the second piece continues cooking.

7. REST AND SLICE. Let the turkey rest for 5 minutes, then slice each tenderloin crosswise into thick or thin slices and serve. Tent the meat with aluminum foil if it will be resting longer.

Turkey Tenderloin Recipe Variations

• MAPLE – replace the honey with maple syrup for a different sweetness that works especially well with the rosemary and sage.
• HONEY MUSTARD – double the Dijon mustard for a tangier glaze with a more pronounced mustard flavor.
• CAJUN – replace the garlic powder, onion powder, paprika, salt and pepper with 1 tablespoon of Cajun Seasoning for a spicier take.

What To Serve With Turkey Tenderloin

One of the nicest things about this recipe is that it works for a small Thanksgiving dinner, Christmas dinner or an ordinary Sunday meal. For a traditional holiday-style plate, these are some of my favorite pairings:

• Old Fashioned Turkey Stuffing – a classic choice when you’re serving this tenderloin instead of a whole Thanksgiving turkey.
• Homemade Gravy From Scratch – since boneless tenderloins don’t produce the pan drippings you would get from a whole roasted turkey, a gravy recipe that can be made without drippings is especially useful.
• Mashed Potatoes With Heavy Cream – a rich, creamy side that works beautifully with the citrus-herb glaze and gravy.
• Balsamic Green Beans – a simple vegetable side with enough acidity to balance the sweetness of the honey glaze.

For a weeknight, you certainly don’t need the full holiday spread. The turkey is just as good with one vegetable and a simple potato or rice side.

Make Ahead, Storage And Reheating

• Make Ahead: You can mix the dry seasoning and chop the fresh herbs a day ahead. The glaze can also be mixed and refrigerated separately. For the juiciest turkey, sear and roast it shortly before serving.
• Refrigerate: Refrigerate leftover turkey in shallow containers, uncovered until fully chilled, then cover and store for up to 3 days. If possible, keep the turkey in larger pieces rather than slicing everything immediately, since larger pieces are easier to reheat without drying out.
• Reheat: Place leftover turkey in a small covered baking dish with a splash of broth or water. Warm in a 300-degree F oven until heated through to 165 degrees F. Avoid prolonged reheating, which can make this lean cut dry.
• Freeze: Freeze cooled turkey in an airtight freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture will be best if the turkey is frozen in larger pieces rather than thin slices.

Turkey Tenderloin Recipe FAQs