This herb marinated turkey tenderloin is perfect for when you have a taste for turkey, but you only want a little. It's healthy and delicious, marinates in just 1 hour, and takes very little time to cook. Serve with a veggie side and a salad, and some lovely, crusty bread.
Ingredients
- lemon: 1 piece (juiced)
- olive oil: 2 Tbsp
- 1/2 teaspoons minced fresh garlic: 1 piece
- Italian herb seasoning blend: 2 tsp
- fine sea salt: 0.5 tsp (to taste)
- black pepper: 0.25 tsp (to taste, freshly ground)
- turkey tenderloins: 2 piece (1/2 pound)
- olive oil: 1 Tbsp
- fresh rosemary or other herbs: 1 Tbsp (for garnish, chopped, optional)
- lemon, sliced: 1 piece (for garnish, optional)
Metric Conversion
Stages of cooking
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Combine lemon juice, olive oil, minced garlic, Italian herbs, salt, and pepper in a large resealable plastic bag. Squeeze the bag to mix the contents. Add turkey tenderloins, remove as much air as possible, seal the bag, and move tenderloins inside the bag until coated with marinade. Refrigerate for at least 1 hour, or up to 8 hours.
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Preheat the oven to 400 degrees F (200 degrees C).
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Heat 1 tablespoon olive oil in a nonstick, ovenproof skillet over medium heat. When the oil shimmers, remove turkey from marinade and sear until lightly browned, 2 to 3 minutes per side.
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Bake in the skillet in the center of the preheated oven until 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.
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Remove from the oven and tent with foil to rest for 5 to 10 minutes. Check temperature again with an instant-read thermometer; tenderloins should reach 165 degrees F (74 degrees C) from residual heat.
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Slice, garnish with fresh herbs and lemon slices, and serve warm. Cook’s Note Larger tenderloins may require more baking time. Be sure to check internal temperature, because turkey can quickly overcook. Since there is very little fat, overcooked turkey can be very dry.
