Citrus & Herb Turkey Tenderloin
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.
Ingredients
- 1 package turkey breast tenderloins 24 ounces
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh sage
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh orange juice
Instructions
- Preheat oven to 375 degrees F. Line large rimmed baking pan with parchment paper.
- Remove turkey from package (it will probably be 2 pieces) and pat turkey very dry with paper towel.
- In small bowl, stir together garlic powder, onion powder, paprika, salt and pepper.
- Rub spice mixture evenly over all sides of turkey tenderloins. Then, rub turkey with thyme, rosemary and sage. You may need to press the herbs onto the turkey to make sure they stick.
- Heat large skillet over medium-high heat. When skillet is very hot, add oil, then place both pieces of turkey in pan. Cook 3 minutes per side or until turkey is dark golden brown on both sides.
- Transfer turkey to prepared baking pan. Transfer to oven and roast 10 minutes.
- Meanwhile, in small bowl, stir together garlic, honey, soy sauce, Dijon mustard and orange juice to make the glaze.
- After 10 minutes, remove turkey from oven and generously brush all sides of turkey with glaze.
- Return to oven and roast 10 to 12 minutes longer or until center of turkey reaches 165 degrees F. If one tenderloin cooks faster than the other, remove the piece that is done and continue roasting the other one.
- Let turkey rest 5 minutes before slicing crosswise and serving.
Calories: 295kcal, Carbohydrates: 21g, Protein: 41g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 76mg, Sodium: 951mg, Potassium: 76mg, Fiber: 1g, Sugar: 18g, Vitamin A: 155IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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