Herb Marinated Turkey Tenderloin

Name: Herb Marinated Turkey Tenderloin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.25 tsp Black Pepper; 2 tbsp Extra-Virgin Olive Oil; 1 bunch Fresh Rosemary; 2 tsp Italian Seasoning; 1 whole Lemon; 1 whole Lemon Juice; 1.5 tsp Minced Garlic; 1 tbsp Olive Oil; 0.5 tsp Sea Salt; 1 lb Turkey Breast

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Gluten-Free Whole30 Paleo 🦴Halal 🕌Kosher ✡️

Herb Marinated Turkey Tenderloin features juicy, lean tenderloins infused with lemon, garlic, and Italian herbs, delivering bright, savory flavors in every bite. A quick sear followed by a short roast keeps the meat tender and aromatic, ideal for a weeknight dinner or a lighter holiday alternative. Serve warm with fresh rosemary and lemon for a fresh, zesty finish.

Prep10 mins
Cook20 mins
Serves4
DifficultyEasy

1

Combine lemon juice, olive oil, minced garlic, Italian herbs, salt, and pepper in a large resealable plastic bag. Squeeze the bag to mix everything. Add turkey tenderloins, press out as much air as you can, seal the bag, and move the tenderloins around until coated with the marinade. Refrigerate for at least 1 hour or up to 8 hours.
2

Preheat the oven to 400 degrees F (200 degrees C).
3

Heat 1 tablespoon olive oil in a nonstick, ovenproof skillet over medium heat. When the oil shimmers, remove the turkey from the marinade and sear until lightly browned, 2 to 3 minutes per side.
4

Bake in the same skillet in the center of the preheated oven until the tenderloin is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). See note.
5

Remove from the oven and tent with foil to rest for 5 to 10 minutes. Check the temperature again with an instant-read thermometer; the tenderloins should reach 165 degrees F (74 degrees C) from residual heat.
6

Slice, garnish with fresh herbs and lemon slices, and serve warm. Cook’s Note Larger tenderloins may need more baking time. Be sure to check the internal temperature, because turkey can quickly overcook. Since there is very little fat, overcooked turkey can be very dry.