Description
Lean, juicy turkey tenderloins soaked in herbaceous marinade, seared to golden perfection, and baked for a weeknight-friendly, flavor-forward dinner that feels like a quiet celebration.
Ingredients
Scale
- 2 x 1 lb turkey tenderloins (or turkey breast tenderloins)
- 1 tablespoon extra virgin olive oil (or ghee)
- 2–3 tablespoons melted butter (or ghee)
- 1 batch turkey marinade
- 1 batch turkey seasoning rub
Instructions
- Thaw turkey fully and pat dry with a paper towel. Preheat oven to 350°F.
- Mix marinade and coat turkey in a dish or silicone bag. Refrigerate 30–60 minutes, then remove and place on a plate.
- Combine seasoning rub and apply generously to all sides.
- Heat cast iron skillet to medium-high. Add olive oil or ghee. Sear tenderloins on all sides, 1–2 minutes per side.
- Transfer skillet to oven and bake 20–30 minutes, basting with melted butter or pan juices, until internal temp reaches 165°F.
- Let rest for 10 minutes. Slice and serve.
Notes
Use a meat thermometer for perfect doneness. Baste at least twice while baking for moisture. Resting after baking locks in juices. Great with tomato cucumber salad, roasted veggies, or rice pilaf. Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 tenderloin (approx. 6 oz)
- Calories: 220
- Sugar: 1g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg