Baked Turkey Tenderloin (Juicy & Flavor-Packed) Recipe
This Baked Turkey Tenderloin recipe delivers juicy, flavorful turkey with a simple spice rub and easy roasting method. Perfectly tender and seasoned with garlic, smoked paprika, and thyme, it makes a delicious main course for any dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 turkey tenderloins (about 1½–2 lbs total)
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme or rosemary
- 1½ tsp salt
- ½ tsp black pepper
Optional Twists
- Add a splash of lemon juice or balsamic vinegar to the marinade for brightness
- Swap Dijon for honey mustard for a sweet-savory finish
- Serve with a quick pan gravy made from the drippings
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking dish with foil or parchment for easy cleanup.
- Mix Marinade: In a small bowl, whisk together olive oil, Dijon mustard, garlic powder, onion powder, smoked paprika, dried thyme or rosemary, salt, and black pepper to create a flavorful rub.
- Prepare Turkey: Pat the turkey tenderloins dry with paper towels, then thoroughly rub the spice mixture all over each tenderloin to ensure even seasoning.
- Roast: Place the seasoned turkey tenderloins in the prepared baking dish and roast in the preheated oven for 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the tenderloins from the oven and let them rest for 5-10 minutes to retain juices before slicing and serving.
Notes
- Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F (74°C).
- Patting the turkey dry before seasoning helps the rub adhere and creates a better crust.
- Resting the meat before slicing allows juices to redistribute, keeping the turkey moist.
- For extra flavor, consider adding lemon juice or balsamic vinegar to the marinade.
- Substitute dried thyme with rosemary as preferred for a different herb profile.
- Serve with pan drippings made into a gravy for added richness.
