Turkey Tenderloin Recipes

ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH

Steps:

• Preheat oven to 400 degrees F.
• Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
• In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
• Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.

GRILLED TURKEY TENDERLOINS

Steps:

• In a bowl, combine the soy sauce, oil, sugar, garlic, ginger and mustard.
• Pour 1/4 cup marinade into a large resealable plastic bag and add the turkey. Seal bag and turn to coat.
• Refrigerate for up to 4 hours. Refrigerate remaining marinade for basting.
• Place turkey on foil on grill and cover. Cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees F. Turn turkey occasionally and baste with reserved marinade.

HERB CRUSTED TURKEY TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
• Season the turkey with salt and pepper all over.
• Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
• Bake in oven until thermometer reads 160 or about 35-40 minutes.
• Let rest about 10 minutes before slicing. Enjoy :).

TURKEY TENDERLOIN

Steps:

• Make the marinade by combinging all of the ingredients in a small bowl.
• Put the turkey in a sealable container. Pour the marinade over the turkey tenderloin. Place the container in the refrigerator for 30 minutes or up to 24 hours.
• Preheat the oven to 350 degrees. Spray a baking dish with cooking spray. Take the turkey out of the marinade and place in the baking dish, discarding the rest of the marinade.
• Bake uncovered for 45 to 50 minutes or until the turkey registers 165 degrees. We highly recommend checking the temperature at 40 minutes as this recipe can quickly go from undercooked to over done.

TURKEY TENDERLOINS

Steps:

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
• Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

BAKED TURKEY TENDERLOIN WITH HERB SAUCE

Steps:

• Mix soy sauce, white wine, chicken broth, olive oil, pepper, basil, parsley, mustard powder, ginger, sugar, onion, sesame oil, lime juice, Dijon, and garlic together in a small bowl; pour into a resealable plastic bag. Add turkey, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove turkey from the marinade and shake off excess; place turkey into a 2-quart glass baking dish.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the turkey is cooking, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• Slice turkey and serve with sauce.