Quick and easy recipe for tender and juicy turkey tenderloin. This lean and flavorful dish is perfect for a weeknight meal or a small Thanksgiving feast.
Place a 10-inch cast iron skillet in the oven on a middle rack and heat the oven to 450 degrees F (230 degrees C). The skillet will heat along with the oven.
Using oven mitts, remove the skillet from the oven and add olive oil to the pan. Give the pan a swirl so that the oil coats the entire bottom.
Mix together the Italian seasoning, sage, garlic powder, salt, and black pepper in a small bowl. Sprinkle the seasoning mix over both sides of the turkey and rub the spices in with your fingers.
Place the tenderloin in the skillet and using oven mitts, return the skillet to the oven and bake for 10 minutes.
After 10 minutes, remove the skillet from the oven and using tongs, flip the turkey over. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue roasting another 15 minutes.
Remove the skillet from the oven. Add butter to the top of the turkey and cover the skillet with a large plate, a pan lid, or foil. Let the turkey rest for 15 minutes before serving. Pro Tip: The turkey is done when its internal temperature registers 165 degrees (74 degrees C) in the thickest part of the meat.
Remove the foil. Slice and spoon the butter sauce over the turkey. Enjoy hot.
Video
Notes
Expert Tips
This recipe is designed for a single 12-ounce turkey tenderloin, though most packs contain two filets of about the same weight. If you're preparing a meal for one or two, you may not need both tenderloins. I typically cook just one tenderloin and often have leftovers for my next day's lunch or dinner.
To store the uncooked tenderloin, wrap it in freezer paper, heavy-duty freezer wrap, or double-wrap it in plastic wrap, then place it in the freezer for future use. If you choose to cook both tenderloins, the remaining cooked meat keeps well for up to 3 days. These leftovers are versatile - include them in sandwiches, pasta dishes, and salads, or substitute them for chicken in recipes like turkey noodle soup, pot pies, or enchiladas.
Season the turkey on all sides: Make sure the tenderloin is completely coated with the spices and feel free to experiment with your favorite spices and spice blends. You can even season it simply with just salt and pepper.
Don't forget the butter: The heat from the pan will melt the butter which will mix with the juices from the turkey. The butter helps to make a wonderful sauce to pour over the turkey slices.
Be sure to cover the turkey before slicing: Letting the turkey "rest" for about 15 minutes after cooking is important. It allows the juices to reabsorb back into the meat so you are sure to have the juiciest turkey tenderloin possible.
This is an adaptable recipe: You can use this recipe for a smaller or larger tenderloin.