Herb-Infused Maple Dijon Turkey Tenderloin with Garlic Sage Gravy Recipe

Introduction

This turkey tenderloin recipe offers a flavorful and juicy main dish perfect for any occasion. Marinated in a blend of herbs, maple syrup, and mustard, then seared and baked to perfection, it’s a simple yet impressive meal. Optional gravy adds an extra touch of comfort and richness.

Ingredients

• 1 1/2-2 pounds turkey tenderloins (about 1 pound each)
• 1/4 cup olive oil, divided
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 3 minced garlic cloves
• 1 1/2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons minced fresh sage
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons salted butter, cut into 4 slices

For the gravy (optional):

• 2 tablespoons salted butter
• 2 minced garlic cloves
• 1 1/2 teaspoons minced fresh rosemary
• 1 teaspoon minced fresh sage
• 2 tablespoons all-purpose flour
• 14.5 ounce can chicken broth (regular or low-sodium)

Instructions

1. Step 1: In a large bowl, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, brown sugar, Dijon mustard, garlic, sage, rosemary, salt, and black pepper to create the marinade.
2. Step 2: Pour the marinade into a shallow dish or Ziploc bag. Add the turkey tenderloins, toss to coat, cover, and refrigerate for at least 4 hours or up to 24 hours.
3. Step 3: Preheat the oven to 400°F (200°C). Remove the turkey from the marinade and discard the leftover marinade. Pat the tenderloins dry with paper towels and coat them evenly with flour.
4. Step 4: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the turkey tenderloins for 2-3 minutes on each side until golden brown.
5. Step 5: Transfer the seared turkey to an oven-safe baking dish and top with butter slices. Bake for 30-40 minutes, or until a meat thermometer reads 160°F (71°C) in the thickest part.
6. Step 6: Remove the turkey from the oven and let it rest for 10 minutes. The internal temperature will rise to 165°F (74°C). Slice into medallions.
7. Step 7: Optional gravy: In the same skillet, melt butter over medium heat. Add garlic, rosemary, and sage, cooking for 1 minute. Stir in flour and cook for another minute, whisking constantly.
8. Step 8: Gradually whisk in the chicken broth. Bring to a boil, then reduce heat and simmer 5-10 minutes until thickened. Season with salt and pepper to taste.
9. Step 9: Serve the turkey medallions with the gravy spooned over or on the side for dipping.

Tips & Variations

• Marinate the turkey overnight for even more tender and flavorful meat.
• Use dried herbs if fresh aren’t available, but reduce the quantity by half to avoid overpowering the dish.
• Try substituting maple syrup with honey or molasses for a different sweetness profile.
• For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the marinade.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a covered skillet over low heat or in the microwave. If you made the gravy, store it separately and reheat slowly, stirring occasionally to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey breast instead of tenderloins?

Yes, turkey breast can be used but may require adjusting cooking time as it is thicker. Monitor with a meat thermometer to avoid overcooking.

How can I tell when the turkey is done?

The best way is to use a meat thermometer; the internal temperature should reach 165°F (74°C) to ensure safety and juiciness.

Herb-Infused Maple Dijon Turkey Tenderloin with Garlic Sage Gravy Recipe

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★★★★★

5 from 56 reviews

• Author: Simon
• Total Time: 4 hours 50 minutes (including minimum marination time of 4 hours)
• Yield: 4 servings 1x

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Description

This flavorful turkey tenderloin recipe features tender turkey marinated in a savory and slightly sweet blend of herbs, maple syrup, brown sugar, and mustard, then seared and oven-baked to perfection. Accompanied by an optional rosemary and garlic gravy, this dish is perfect for a comforting and elegant meal.

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Ingredients

Scale 1x2x3x

Turkey and Marinade

• 1 1/2–2 pounds turkey tenderloins (about 1 pound each)
• 1/4 cup olive oil, divided
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 3 minced garlic cloves
• 1 1/2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons minced fresh sage
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons salted butter, cut into 4 slices

Gravy (optional)

• 2 tablespoons salted butter
• 2 minced garlic cloves
• 1 1/2 teaspoons minced fresh rosemary
• 1 teaspoon minced fresh sage
• 2 tablespoons all-purpose flour
• 14.5 ounce can chicken broth (regular or low-sodium)

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Instructions

1. Prepare the Marinade: In a large bowl, combine 1/4 cup olive oil, apple cider vinegar, maple syrup, brown sugar, Dijon mustard, minced garlic, fresh sage, fresh rosemary, salt, and black pepper. Whisk thoroughly until fully combined to create a flavorful marinade.
2. Marinate the Turkey: Pour the marinade into a shallow dish or a Ziploc bag. Add the turkey tenderloins and toss well to coat evenly. Cover and refrigerate for at least 4 hours, preferably up to 24 hours, to allow the flavors to penetrate the meat.
3. Preheat the Oven and Prepare Turkey: Preheat your oven to 400°F (200°C). Remove the turkey tenderloins from the marinade, discarding any leftover marinade. Pat the turkey dry with paper towels and evenly coat each tenderloin on all sides with the all-purpose flour.
4. Sear the Turkey: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear each side of the turkey tenderloins for 2-3 minutes until golden brown to lock in juices and enhance flavor.
5. Bake the Turkey: Transfer the seared tenderloins to an oven-safe baking dish. Place the butter slices on top of the turkey. Bake in the preheated oven for 30-40 minutes or until the thickest part reaches 160°F (71°C) on a meat thermometer. Remove from oven and let rest for 10 minutes; the internal temperature should rise to 165°F (74°C) during resting.
6. Slice and Serve: Slice the turkey tenderloins into medallions. If desired, serve with the optional rosemary garlic gravy poured over or on the side for dipping.
7. Prepare the Gravy (Optional): Using the same skillet used for searing, melt 2 tablespoons salted butter over medium heat. Add minced garlic, rosemary, and sage, cooking for 1 minute until fragrant.
8. Make the Roux: Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring occasionally to prevent lumps and create a roux base for the gravy.
9. Add Broth and Simmer: Gradually whisk in the chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 5-10 minutes, stirring occasionally until the gravy thickens. Season with salt and black pepper to taste. Serve warm with the turkey medallions.

Notes

• Marinating the turkey overnight enhances flavor and tenderness significantly.
• Ensure to pat the turkey dry before coating with flour to achieve a good sear.
• Use a meat thermometer to guarantee the turkey is cooked safely and stays juicy.
• Resting the turkey after baking allows juices to redistribute for a moist texture.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend in both the coating and gravy.
• Leftover turkey and gravy can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes (excluding marination time)
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: turkey tenderloin, baked turkey, turkey marinade, rosemary sage turkey, turkey gravy, easy turkey dinner