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5 from 1 vote

Oven Baked Turkey Tenderloin

Baked turkey tenderloin is juicy, tender, and full of flavour. It is perfect for a small turkey dinner, Sunday lunch, or holiday meal without cooking a whole bird.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Mediterranean
Diet: Gluten Free, Low Fat
Servings: 2 people
Calories: 281kcal
Author: Ayla Clulee

Ingredients

  • 14 oz turkey tenderloins (400 grams, about 100 g / 3½ oz each)
  • 1 tablespoon good quality olive oil
  • 1 tablespoon milk
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme or oregano
  • ¼ teaspoon freshly ground black pepper
US Customary - Metric

Instructions

  • Mix the olive oil, milk, salt, paprika, dried thyme or oregano, and black pepper in a bowl.
  • Add the turkey tenderloins and coat them well in the marinade.
  • Cover and marinate in the fridge. Leave it for at least 30 minutes, or overnight if you have time. Do not marinate for longer than 24 hours.
  • Preheat the oven to 180°C / 350°F.
  • Heat an oven-safe skillet over medium-high heat. Add a small amount of olive oil.
  • Shake off excess marinade from the turkey tenderloins. Sear the turkey on both sides until lightly golden.
  • Transfer the skillet to the oven. Bake for 18 to 20 minutes.
  • Check the thickest part with a meat thermometer. The turkey is cooked when it reaches 75°C / 165°F.
  • Remove from the oven and rest for 10 minutes.
  • Slice against the grain and serve.

Notes

  • This recipe uses small turkey tenderloins. Larger tenderloins need more oven time.
  • The exact cooking time depends on the thickness of the meat. Use a thermometer for the best result.
  • Do not add the leftover marinade to the hot skillet. It can burn and turn bitter.
  • Shake off excess marinade before searing. The turkey browns better when the surface is not too wet.
  • Let the skillet heat properly before adding the turkey. The meat should sizzle as it touches the pan.
  • Use a small baking dish if your skillet is not oven-safe. Move the seared turkey straight into the dish and bake as directed.
  • Rest the turkey before slicing. This helps keep the slices juicy.
  • Slice against the grain for a softer texture.
  • Store leftovers in an airtight container in the fridge for 3 to 4 days.
  • Freeze cooked turkey tenderloin for up to 3 months. Thaw it overnight in the fridge before reheating.
  • Reheat gently with a splash of stock or water. Turkey tenderloin is lean and can dry out with harsh reheating.

Nutrition

Calories: 281kcal | Carbohydrates: 1g | Protein: 46g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 89mg | Sodium: 717mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.4mg