Citrus & Herb Turkey Tenderloin

Citrus & Herb Turkey Tenderloin – a flavorful and healthy 15-minute weekday meal! |

Sometimes I think about how much money I spend on fresh herbs and shudder. The fact is, they’re very expensive, and it’s hard to use them all up before they get old and slimy. While I’d love to grow my own herbs, the reality is I don’t have much luck with anything other than basil. I can’t even keep a thyme plant alive longer than a week. Any amount of “green thumb” in my genes begins and ends with jade plants and cacti.

Citrus & Herb Turkey Tenderloin – a flavorful and healthy 15-minute weekday meal! |

All of that being said, the flavor of fresh herbs is something I can’t resist. While I grew up eating dishes made with mainly dried herbs (and still have a spice drawer full of ‘em), once you start falling in love with fresh herbs, it’s hard to go back to the dark side. I find that I get the most bang for my buck with thyme and rosemary – both pack a big flavor punch, can be used to season a variety of proteins and vegetables, and last a decent amount of time as far as refrigerated herbs go.


I very rarely splurge for tarragon, but I made an exception for this fancy-feeling but simple #WeekdaySupper. Lean turkey tenderloin is a quick-cooking and healthy protein. I simmered it with some chicken broth, orange juice and zest, sun-dried tomatoes, and those fresh herbs that I love so much. Serve with a side salad and some brown rice or potatoes, and you’re all set!


Citrus & Herb Turkey Tenderloin – a flavorful and healthy 15-minute weekday meal! |

Citrus & Herb Turkey Tenderloin


  • 2 tablespoons olive oil

  • 2 pounds boneless, skinless turkey tenderloins, cut lengthwise in half

  • 4 garlic cloves, minced

  • 3/4 cup chicken broth

  • 1/2 cup julienne-cut sun-dried tomatoes with Italian herbs in oil, drained

  • 1/4 cup fresh orange juice

  • 2 teaspoons orange zest

  • 1 teaspoon coarsely chopped fresh tarragon

  • 1/2 teaspoon minced fresh rosemary leaves

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper


  1. In large skillet, heat oil over medium heat until very hot. Add turkey and cook 4 minutes; turning once. Add garlic; cook 1 minute. Add broth, sun-dried tomatoes and orange juice. Cover and cook 4 to 6 minutes or until internal temperature of turkey reaches 165 degrees F. Stir in orange zest, tarragon, rosemary, salt and pepper.

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8403137561_3bf910954c_oMake sure you check out this week’s other easy #WeekdaySupper recipes!

Monday – The Foodie Army Wife – Crockpot Balsamic Chicken
Tuesday – Alida’s Kitchen – Garlicky Spaghetti with Roasted Broccoli
Wednesday – Shockingly Delicious – Caprese Grain Salad Bowl
Thursday- girlichef – Salmon BLT