There is something incredibly satisfying about a beautifully cooked turkey tenderloin that’s bursting with fresh herbs and roasted to juicy perfection. This Herb Roasted Turkey Tenderloin Recipe is exactly that—a simple yet flavorful dish that brings together aromatic herbs, crisp vegetables, and a luscious pan sauce. Whether you’re looking for a weeknight dinner that feels special or a bright main course for entertaining, this tenderloin recipe promises to deliver tenderness and vibrant taste in every bite.
Ingredients You’ll Need
The magic of this herb roasted turkey tenderloin is all in the simplicity and quality of its ingredients. Each item plays a vital role, from the fragrant rosemary enhancing aroma to the fresh vegetables adding texture and sweetness. Let’s dive into the essentials that make this dish shine.
- 1.5 lbs turkey tenderloin: The lean star of the show, perfect for quick roasting and staying juicy.
- 1 tbsp mustard: Adds a subtle tang and helps the herbs stick beautifully to the meat.
- ½ tsp rosemary: Provides a piney, herbaceous flavor that pairs perfectly with turkey.
- ½ tsp kosher salt: Essential for seasoning the meat deeply and enhancing natural flavors.
- ¼ tsp granulated garlic: Brings savory depth without overpowering the other herbs.
- ¼ tsp sage: A traditional herb that marries wonderfully with turkey’s robust flavor.
- 1/9 tsp coriander: Adds a mild citrus note that lifts the overall herb mix.
- 1 tbsp olive oil: Helps with roasting and keeps the tenderloin moist and golden brown.
- 1 onion, sliced into 8 wedges: Roasts down to sweet, caramelized pieces that complement the tender meat.
- 2 carrots, roughly chopped into 1” pieces: Adds color and earthy sweetness when roasted.
- 1 celery stalk, chopped into 1” pieces: Offers aromatic depth and balances the sweetness from carrots and onions.
- 1 head of garlic, top trimmed by ¼”: Roasted whole, it softens and sweetens to add complexity to the dish.
- 1 lemon, sliced in half: Roasting with the meat imparts a bright citrus zing that cuts through the richness.
- ½ cup white wine: Used for deglazing the pan and creating a flavorful base for the sauce.
- 1 tbsp all-purpose flour: Thickens the pan sauce perfectly without clumping.
- 1 cup chicken broth: Adds savory depth and keeps the sauce rich and smooth.
- 1 sprig fresh rosemary: For infusing the sauce with fresh herb aroma.
- Salt and pepper, to taste: Final seasonings to elevate the entire dish.
How to Make Herb Roasted Turkey Tenderloin Recipe
Step 1: Prepping the Turkey
Begin by patting your turkey tenderloin dry with paper towels to ensure a beautiful sear. Mix the mustard with rosemary, kosher salt, granulated garlic, sage, coriander, and olive oil in a small bowl, creating an aromatic herb paste. Rub this mixture all over the turkey tenderloin, coating it evenly. This step infuses every bite with vibrant flavor while locking in moisture during roasting.
Step 2: Arranging the Vegetables and Aromatics
Place the onion wedges, chopped carrots, and celery pieces evenly in a roasting pan. Nestle the trimmed garlic head and lemon halves right into the veggies; these will slow roast and add wonderful depth. Position the herb-coated turkey tenderloin on top to ensure it picks up those sweet, savory notes as it cooks.
Step 3: Roasting Time
Roast everything in a preheated oven at 400°F for about 25 to 30 minutes, or until the internal temperature of the turkey reaches 165°F. The vegetables should be tender and slightly caramelized. Keep an eye on it — the turkey tenderloin should develop a golden crisp crust that seals in all the herbaceous juices.
Step 4: Making the Pan Sauce
Once the turkey rests, transfer the roasting pan to the stovetop set to medium heat. Add your white wine to deglaze, stirring to loosen all the browned bits stuck to the pan. Sprinkle the flour in gradually, whisking continuously to avoid lumps. Pour in the chicken broth along with the fresh rosemary sprig, simmering until the sauce thickens to a luscious consistency. Season with salt and pepper to taste, then strain if you prefer a smoother sauce.
Step 5: Rest and Slice
Let the turkey tenderloin rest for at least 5 minutes after roasting. This important step lets the juices redistribute, ensuring every slice you cut is moist and tender. Slice against the grain and drizzle generously with your homemade pan sauce for a perfect finish.
How to Serve Herb Roasted Turkey Tenderloin Recipe
Garnishes
Fresh herbs like sprigs of rosemary or a sprinkle of chopped parsley brighten the presentation and add freshness on the plate. A few lemon wedges can be served on the side for guests who love an extra zesty kick.
Side Dishes
This turkey tenderloin pairs beautifully with roasted root vegetables, creamy mashed potatoes, or a vibrant green salad tossed with vinaigrette. The pan sauce also complements buttery rice pilaf or garlic herb quinoa for an elegant meal.
Creative Ways to Present
For a festive touch, arrange the sliced turkey tenderloin over a bed of roasted vegetables and drizzle the pan sauce artistically on top. Alternatively, stuff the turkey with a mixture of breadcrumbs, herbs, and sautéed veggies before cooking for an added surprise. Using colorful plates or rustic wooden boards can enhance the warm, homey feel of the dish.
Make Ahead and Storage
Storing Leftovers
Place any leftover turkey tenderloin and vegetables in an airtight container and refrigerate within two hours of cooking. Properly stored, leftovers stay fresh for up to 3 days. This makes for quick and satisfying lunches or easy dinner components later in the week.
Freezing
If you want to save longer, turkey tenderloin freezes beautifully. Wrap tightly in plastic wrap, then aluminum foil, and use a freezer-safe container or bag. Frozen leftovers are best enjoyed within 2-3 months for optimal taste and texture.
Reheating
To retain moisture, reheat your turkey tenderloin slowly in a low oven at 275°F, covered with foil. Alternatively, gently warm slices in a skillet with a splash of broth or sauce to prevent drying out. Microwaving is convenient but may risk toughness if overheated.
FAQs
Can I use turkey breast instead of tenderloin?
Yes, turkey breast works well but may require longer roasting time due to its size. Be careful to avoid drying it out by monitoring internal temperature closely.
What herbs can I substitute if I don’t have rosemary or sage?
Thyme, marjoram, or tarragon are excellent alternatives that complement turkey nicely. Feel free to experiment with fresh or dried versions.
Is white wine necessary for the pan sauce?
While it adds wonderful acidity and depth, you can substitute additional chicken broth with a splash of lemon juice or apple cider vinegar if preferred.
How do I know when the turkey is perfectly cooked?
The best way is to use a meat thermometer. The internal temperature should reach 165°F in the thickest part, ensuring it is safe and juicy.
Can I prepare this recipe for a holiday meal?
Absolutely! This Herb Roasted Turkey Tenderloin Recipe is elegant and flavorful enough for holiday gatherings, yet simple enough to keep your stress levels low in the kitchen.
Final Thoughts
If you are on the lookout for a fresh, comforting, and impressive main dish, this Herb Roasted Turkey Tenderloin Recipe is a must-try. It brings together the best of herb-infused, roasted goodness without complicated steps or hard-to-find ingredients. Trust me, once you experience the juicy tenderness and aromatic warmth of this recipe, it will become a favorite in your cooking repertoire. Don’t wait to share this delicious joy with family and friends!
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Herb Roasted Turkey Tenderloin Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Herb Roasted Turkey Tenderloin recipe offers a savory and aromatic meal featuring tender slices of turkey roast infused with mustard, rosemary, and garlic. Roasted alongside fresh vegetables and finished with a flavorful pan sauce made from white wine and chicken broth, this dish is perfect for a wholesome and elegant dinner.
Ingredients
Turkey and Seasoning
- 1.5 lbs turkey tenderloin
- 1 tbsp mustard
- ½ tsp rosemary
- ½ tsp kosher salt
- ¼ tsp granulated garlic
- ¼ tsp sage
- 1/9 tsp coriander
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 onion, sliced into 8 wedges
- 2 carrots, roughly chopped into 1” pieces
- 1 celery stalk, chopped into 1” pieces
- 1 head of garlic, ¼” of the top removed
- 1 lemon, sliced in half
- 1 sprig fresh rosemary
Pan Sauce
- ½ cup white wine
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the turkey tenderloin.
- Prepare Turkey: In a small bowl, mix together mustard, ½ tsp rosemary, kosher salt, granulated garlic, sage, coriander, and olive oil to create a flavorful herb rub. Coat the turkey tenderloin evenly with this mixture.
- Prepare Vegetables and Aromatics: Arrange the sliced onion, chopped carrots, and celery in a roasting pan. Place the turkey tenderloin on top of the vegetables. Add the whole head of garlic with the top sliced off, lemon halves, and fresh rosemary sprig to the pan for added aroma.
- Roast: Place the roasting pan in the preheated oven and roast for about 30-35 minutes, or until the internal temperature of the turkey reaches 165°F (74°C) and the vegetables are tender.
- Make Pan Sauce: Remove the turkey and vegetables from the pan and cover to keep warm. Place the roasting pan on the stovetop over medium heat. Add the white wine to deglaze the pan, scraping up any browned bits. Stir in the flour and cook for 1-2 minutes, then gradually whisk in the chicken broth. Simmer until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Slice the turkey tenderloin and serve with the roasted vegetables. Drizzle the pan sauce over the top for a rich finishing touch.
Notes
- Ensure the internal temperature of the turkey reaches 165°F for safe consumption.
- You can substitute the white wine with additional chicken broth if preferred.
- For extra flavor, marinate the turkey in the herb mixture for 1-2 hours before roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
