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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
