If you’re craving a dish that feels homey yet elegant, the Herb Roasted Turkey Tenderloin Recipe is exactly what you need. This recipe brings together juicy, tender turkey infused with fragrant herbs and roasted to golden perfection. It’s a brilliant way to enjoy turkey beyond the usual holiday table, offering a combination of flavors that’s both comforting and vibrant. Whether you’re cooking for a weeknight dinner or a small gathering, this tenderloin will never disappoint.
Ingredients You’ll Need
All the ingredients in this Herb Roasted Turkey Tenderloin Recipe are simple yet play crucial roles in building layers of flavor, texture, and aroma. Each one adds a specific touch that makes the final dish truly special.
- 1.5 lbs turkey tenderloin: The star protein, lean and quick to cook, ensuring moist and tender meat.
- 1 tbsp mustard: Provides a tangy base that helps the herbs stick and adds depth to the crust.
- ½ tsp rosemary: Offers a pine-like aroma that pairs beautifully with turkey.
- ½ tsp kosher salt: Essential for seasoning and enhancing all other flavors.
- ¼ tsp granulated garlic: Adds a mellow garlic punch without overpowering the dish.
- ¼ tsp sage: Earthy and slightly peppery, sage is a classic herb for poultry dishes.
- 1/9 tsp coriander: Gives a subtle citrusy warmth that lifts the overall profile.
- 1 tbsp olive oil: Helps with roasting and crisping the turkey while adding richness.
- 1 onion, sliced into 8 wedges: Softens and sweetens as it roasts alongside the tenderloin.
- 2 carrots, chopped into 1” pieces: Bring a natural sweetness and hearty texture to the pan.
- 1 celery stalk, chopped into 1” pieces: Adds freshness and slight bitterness for balance.
- 1 head of garlic, top ¼” removed: Whole garlic roasts to a creamy, mellow flavor that compliments the meat.
- 1 lemon, sliced in half: Adds a bright, zesty note during roasting that penetrates the turkey.
- ½ cup white wine: Deglazes the pan creating a flavorful base for the sauce.
- 1 tbsp all-purpose flour: Thickens the pan sauce to coat the turkey beautifully.
- 1 cup chicken broth: Provides body and savory depth to the gravy.
- 1 sprig fresh rosemary: Used in the sauce to enhance the herbaceous aroma.
- Salt and pepper, to taste: Final seasoning to make every bite pop.
How to Make Herb Roasted Turkey Tenderloin Recipe
Step 1: Prepare the Herb Rub and Turkey
Begin by mixing the mustard, rosemary, kosher salt, granulated garlic, sage, coriander, and olive oil into a thick paste. This herb rub is what infuses the turkey with incredible flavor. Massage it evenly over the turkey tenderloin, covering every inch. This step ensures that the herbs bond with the meat, giving you a beautifully aromatic crust after roasting.
Step 2: Arrange the Vegetables and Roast
Place the sliced onion, carrots, celery, whole garlic head (with the top sliced off), and lemon halves into a roasting pan. Lay the turkey tenderloin over the vegetables. The veggies not only add flavor but create a natural roasting rack that allows air to circulate and keep the turkey juicy. Roast everything in a preheated oven at 375°F for about 35 to 40 minutes, or until the internal temperature of the turkey reaches 165°F.
Step 3: Make the Pan Sauce
Once the turkey is out of the oven, transfer it to a resting plate. Place the roasting pan on the stove over medium heat and pour in the white wine, scraping up all the browned bits from the bottom. Stir in the flour to thicken, then gradually whisk in the chicken broth and add the fresh rosemary sprig. Simmer this for 5 to 7 minutes until the sauce thickens and reduces slightly. Season with salt and pepper to taste. This luscious pan sauce is pure magic when drizzled over the turkey slices.
Step 4: Rest and Slice
Let the turkey tenderloin rest for 10 minutes before slicing. Resting allows the juices to redistribute, ensuring every slice is juicy and tender. After resting, carve the tenderloin into thick slices and serve with the roasted vegetables and pan sauce.
How to Serve Herb Roasted Turkey Tenderloin Recipe
Garnishes
Fresh sprigs of rosemary or a sprinkle of finely chopped parsley add a lovely splash of green and fresh scent to the plate. A few lemon wedges on the side brighten the flavors when squeezed over the meat just before eating.
Side Dishes
This dish shines with roasted or mashed potatoes, a crisp green salad, or even creamy polenta. The roasted vegetables from the pan complement well and can double as a vibrant side. For a lighter option, steamed green beans or sautéed asparagus work perfectly.
Creative Ways to Present
For an elegant dinner, plate slices of the turkey tenderloin fanned neatly alongside spoonfuls of the pan sauce, with the roasted veggies piled beside them. Consider serving the sauce in a small gravy boat for guests to pour themselves. To impress at a casual meal, present the turkey sliced and stacked on crusty bread for hearty open-faced sandwiches with a drizzle of pan sauce.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover turkey and vegetables in an airtight container in the refrigerator. They’ll stay fresh for about 3 to 4 days. Keep the pan sauce separate to maintain texture and then reheat it gently when ready to serve again.
Freezing
You can freeze the cooked turkey tenderloin and vegetables in freezer-safe containers for up to 2 months. Defrost thoroughly in the refrigerator overnight before reheating to preserve texture and flavor.
Reheating
The best way to reheat slices is in a low oven (around 300°F) covered with foil to prevent drying out. Warm the pan sauce gently on the stove and drizzle it over the turkey to revive its moist, succulent quality.
FAQs
Can I use turkey breast instead of tenderloin?
Yes, turkey breast can be used, but you may need to adjust cooking times since breast meat is larger and slightly less tender than tenderloin.
What if I don’t have white wine for the sauce?
You can substitute with additional chicken broth or apple juice for a non-alcoholic version that still adds acidity and flavor.
How do I know when the turkey is done?
The best way is to use a meat thermometer—165°F inside the thickest part means it’s perfectly cooked and safe to eat.
Can I prepare the herb rub in advance?
Absolutely! Making the herb rub a day ahead allows the flavors to meld, and you can store it in the fridge until ready to use.
Is the pan sauce necessary?
While optional, the pan sauce elevates the dish by adding moisture and a rich, savory finish that complements the roasted herbs perfectly.
Final Thoughts
This Herb Roasted Turkey Tenderloin Recipe has quickly become one of my favorites because it’s straightforward and packs incredible flavor. Whether it’s a special occasion or just a cozy night in, this dish brings warmth and delight to the table. I genuinely hope you give it a try and enjoy every bite as much as I do.
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Herb Roasted Turkey Tenderloin Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Description
This Herb Roasted Turkey Tenderloin recipe delivers a flavorful and juicy centerpiece perfect for a family meal. Tender turkey is marinated with a blend of aromatic herbs and spices, then roasted alongside fresh vegetables and aromatic garlic and lemon for a deliciously savory dinner.
Ingredients
Turkey and Seasoning
- 1.5 lbs turkey tenderloin
- 1 tbsp mustard
- ½ tsp rosemary
- ½ tsp kosher salt
- ¼ tsp granulated garlic
- ¼ tsp sage
- 1/9 tsp coriander
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 onion, sliced into 8 wedges
- 2 carrots, roughly chopped into 1” pieces
- 1 celery stalk, chopped into 1” pieces
- 1 head of garlic, top ¼” removed
- 1 lemon, sliced in half
Cooking Liquids and Thickeners
- ½ cup white wine
- 1 cup chicken broth
- 1 tbsp all-purpose flour
- 1 sprig fresh rosemary
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the turkey and vegetables.
- Prepare the turkey: In a small bowl, mix the mustard, rosemary, kosher salt, granulated garlic, sage, coriander, and olive oil. Rub this herb mixture evenly over the turkey tenderloin, ensuring full coverage for maximum flavor.
- Arrange vegetables and aromatics: Place the onion wedges, chopped carrots, celery, and whole head of garlic with the top sliced off into a large roasting pan. Add the lemon halves and the sprig of fresh rosemary among the vegetables for added fragrance.
- Add the turkey to the pan: Position the seasoned turkey tenderloin on top of the bed of vegetables and aromatics.
- Roast the turkey and vegetables: Place the roasting pan in the preheated oven and cook for approximately 25-30 minutes until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Make the pan sauce: Remove the turkey and vegetables from the pan and cover to keep warm. Place the roasting pan on the stovetop over medium heat. Add the white wine to deglaze, scrapping any browned bits from the bottom. Stir in the flour and cook for about a minute, then gradually whisk in the chicken broth. Let the sauce simmer until it thickens slightly, adjusting seasoning with salt and pepper as needed.
- Serve: Slice the turkey tenderloin and serve it with the roasted vegetables, drizzled with the freshly made herb pan sauce.
Notes
- Ensure the turkey reaches the safe internal temperature of 165°F to avoid undercooking.
- Use a meat thermometer for best results.
- White wine can be substituted with additional chicken broth if preferred.
- The pan sauce can be strained for a smoother texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
