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sliced oven roasted turkey tenderloin on a white plate next to green beans.
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5 from 21 votes

Turkey Tenderloin Recipe

Juicy turkey tenderloin roasted in under 30 minutes. A quick, easy recipe with simple seasonings that’s perfect for one or two servings.
Prep Time10 minutes
Cook Time25 minutes
Resting Time12 minutes
Total Time47 minutes
Course: Main Dish
Cuisine: American
Diet: Low Carb, Gluten Free, Low Calorie, Low Fat, Low Lactose
Keyword: holiday, tenderloins, Thanksgiving, Thanksgiving for one, Thanksgiving for two, turkey, turkey breast, turkey tenderloin
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 1 (12-ounce) turkey tenderloin
  • 1 tablespoon olive oil
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon dried sage
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons butter
US - Metric

Instructions

  • Place a 10-inch cast iron skillet on the middle rack of the oven. Heat oven to 450°F (230°C) so the skillet heats along with it. Carefully remove with oven mitts, add olive oil, and swirl to coat the bottom.
  • Combine Italian seasoning, sage, garlic powder, salt, and black pepper. Rub mixture evenly over both sides of the turkey tenderloin.
  • Place the tenderloin in the hot skillet. Using oven mitts, return skillet to oven and bake for 10 minutes.
  • Remove skillet, flip the turkey with tongs, reduce oven temperature to 400°F (200°C), and roast for another 15 minutes.
  • Remove from oven, top with butter, and cover skillet with foil or a pan lid. Let rest 15 minutes to lock in juices.
  • Turkey is ready when an instant-read thermometer inserted in the thickest part reaches 165°F (74°C).
    Remove cover, slice turkey, and spoon melted butter sauce over the top before serving.

Video

Notes

  • Season evenly: Coat the tenderloin on all sides for the best flavor.
  • Add butter for flavor: Melting butter over the hot turkey creates a rich sauce when combined with the pan juices. Spoon it over sliced turkey before serving.
  • Rest before slicing: Cover the tenderloin and let it rest for 15 minutes. This keeps the meat juicy as the juices redistribute.
  • Check doneness: Always use a meat thermometer. The turkey is fully cooked when the thickest part reaches 165°F (74°C).
  • Adjust for size: The recipe works with smaller or larger tenderloins. Just keep an eye on cooking time and use a thermometer to guide you.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 5g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 307mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 350IU | Calcium: 4mg | Iron: 1mg

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