This roasted turkey tenderloin is marinated in a sweet and savory blend of maple syrup, Dijon mustard, and dried herbs, then roasted until tender and juicy. Served with a simple pan gravy, it's an elegant yet easy alternative to whole roasted turkey.
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In a small bowl, combine olive oil, apple cider vinegar, maple syrup, brown sugar, Dijon mustard, minced garlic, sage, rosemary, salt, and pepper to create the marinade.
Pour the marinade into a shallow dish. Add the turkey tenderloins and turn to coat them completely.
Cover the dish and refrigerate for at least 4 hours, or up to 24 hours.
Remove the tenderloins from the marinade, pat them dry with a paper towel, and lightly sprinkle all sides with flour.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the tenderloins for 2-3 minutes per side until golden brown.
Transfer the seared tenderloins to a baking dish and place pats of butter on top of each one.
Bake in a preheated 400°F (200°C) oven for 30-40 minutes, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).
Optional Gravy: In the same skillet used for searing, melt 2 tbsp of butter over medium heat. Add minced garlic, rosemary, and sage, and cook for about 1 minute until fragrant.
Whisk in 1 tbsp of flour to create a roux and cook for another minute.
Gradually whisk in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes, or until it has thickened to your desired consistency.
Season the gravy with salt and pepper to taste.
Let the turkey rest for a few minutes before slicing. Serve warm with the gravy and your favorite sides.
Store leftover turkey tenderloin in an airtight container for up to 3 days. Reheat gently at 325°F until warmed through, or serve cold in salads.
Turkey tenderloin typically roasts for 25–35 minutes at 400°F, depending on thickness. It's done when the internal temperature reaches 165°F at the thickest part.
Yes. Marinate for 2–8 hours in the refrigerator. Longer marinating deepens the herb flavor without compromising texture.
Cook turkey tenderloin to an internal temperature of 165°F measured with a meat thermometer in the thickest part. Do not overcook, or it will become dry.
After removing turkey, place the roasting pan over medium heat. Scrape up browned bits, add stock or water, and simmer until thickened. Strain and season to taste.
Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a 325°F oven until warmed through.
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