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slices of turkey tenderloin medallions on a white plate next to a bottle of red wine
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5 from 20 votes

Turkey Tenderloin Recipe

Learn how to cook turkey tenderloin in under 30 minutes with this easy recipe. A lean, flavorful, and quick weeknight dinner option.
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 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

This recipe is tailored for a single 12-ounce turkey tenderloin, though you’ll often find packs with two tenderloins of similar size. For meals serving one or two, a single tenderloin is typically enough, often with leftovers for the next day’s lunch or dinner.
  • Storing the Uncooked Tenderloin: To store any uncooked tenderloin, wrap it in freezer paper, heavy-duty freezer wrap, or double-wrap in plastic wrap before freezing for future meals. If you decide to cook both tenderloins, the extra cooked meat keeps well for up to 3 days and is perfect for sandwiches, pasta, salads, or even in recipes like turkey noodle soup, pot pies, or enchiladas.
  • Seasoning the Tenderloin: Be sure to coat the tenderloin fully with spices on all sides. You can stick with just salt and pepper or try experimenting with your favorite seasonings.
  • Don’t Skip the Butter: Adding butter to the hot pan creates a rich, flavorful sauce as it mixes with the turkey juices. Pour this sauce over your sliced turkey for added flavor.
  • Cover and Rest Before Slicing: After cooking, let the tenderloin rest for about 15 minutes under a cover. This step helps the juices redistribute, ensuring the turkey stays juicy.
  • Recipe Adaptability: This recipe works well for a smaller or larger tenderloin if you’d like to adjust the portion size.

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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