Garlic Herb Turkey Tenderloin Recipe

If you’ve been searching for a simple yet incredibly flavorful way to enjoy turkey, you’re going to absolutely love this Garlic Herb Turkey Tenderloin Recipe. It’s juicy, packed with fresh herbs and garlic, and comes together faster than roasting a whole turkey. I remember the first time I made this – the kitchen smelled amazing, and my family couldn’t get enough of it. Stick around, and I’ll walk you through every step to make sure your turkey tenderloin turns out perfectly tender and bursting with flavor every time.

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Ingredients You’ll Need

All the ingredients for this Garlic Herb Turkey Tenderloin Recipe work in harmony to highlight the natural goodness of the turkey. Plus, a few simple tips will help you get the most flavor out of your herbs and garlic every time.

• Turkey tenderloin: Choose fresh, evenly sized tenderloins for consistent cooking; they’re naturally tender and lean.
• Olive oil: Split the amount to sear and also to create the garlic herb rub – it helps everything stick and develop a beautiful crust.
• Chopped garlic: Fresh garlic packs more punch—don’t be shy to add lots for that classic aroma.
• Sea salt: Fine sea salt dissolves well and seasons the meat evenly without overpowering.
• Dried rosemary: Adds that piney, fragrant lift; dried works well since it concentrates the herbal flavor.
• Dried thyme: A subtle earthiness that complements poultry beautifully.
• Dried oregano: Brings a hint of warmth and depth to the herb mix.
• Black pepper: Freshly ground if you can—gives a slight bite that balances the richness.

Variations

I’m a big fan of mixing things up with this Garlic Herb Turkey Tenderloin Recipe, so don’t hesitate to tweak it based on what you like or what you have on hand. It’s a forgiving recipe that loves personalization.

• Lemon zest and juice: I sometimes add lemon zest to the herb mix and squeeze fresh lemon juice over the turkey before roasting – it gives it a bright, fresh twist that’s delicious in spring or summer.
• Fresh herbs instead of dried: When I have fresh rosemary, thyme, or oregano, I chop them finely and use them instead—it offers an extra layer of vibrant flavor.
• Spicy kick: Adding a little cayenne powder or smoked paprika makes this recipe pop with gentle heat, which my family loves on cooler evenings.
• Butter swap: Sometimes I swap half the olive oil for melted butter to give the crust a richer, golden touch.

How to Make Garlic Herb Turkey Tenderloin Recipe

Step 1: Prep and Pat Your Turkey Dry

First things first, preheat your oven to 350°F. Then take your turkey tenderloin out of the package and give it a good pat down with paper towels. This step is crucial because removing excess moisture helps the herb rub stick better and promotes a nice sear.

Step 2: Make That Garlic Herb Paste

In a small bowl, mix together 1 tablespoon of olive oil with the chopped garlic, salt, rosemary, thyme, oregano, and pepper until you get a fragrant, thick paste. This is where the magic happens, infusing every bite with herbaceous, garlicky goodness. I always take a little taste here (careful, it’s potent!) to make sure the flavors are balanced before rubbing it all over the turkey.

Step 3: Coat Your Turkey Tenderloin Evenly

Rub that herb paste all over both sides of your turkey tenderloin, making sure you cover every nook and cranny. Don’t rush this — the more evenly you apply, the better the flavor throughout the meat. It’s okay to get your hands a bit messy here; it really helps spread the seasoning.

Step 4: Sear for a Beautiful Golden Crust

Add the remaining tablespoon of olive oil to an oven-safe skillet and heat it over medium-high heat. Once hot, place your tenderloins in the pan and sear for about 1 minute on each side. This quick sear locks in the juices and creates a nicely browned crust that’s irresistible. Just watch closely so you don’t burn the garlic bits.

Step 5: Oven-Roast to Perfection

Transfer your skillet to the preheated oven and roast the turkey tenderloins for about 35 minutes, or until the internal temperature hits 165°F. If your tenderloins are uneven in size, keep an eye and remove the smaller one when it’s done to avoid overcooking. I’ve learned this the hard way—nothing worse than dry turkey!

Step 6: Let It Rest and Slice

Once out of the oven, let the turkey rest for 5-10 minutes before slicing. This resting time lets the juices redistribute so every slice stays juicy and tender. Trust me, skipping this step is a rookie mistake that I once made, and I’ve never done it again.

How to Serve Garlic Herb Turkey Tenderloin Recipe

Garnishes

When I serve this Garlic Herb Turkey Tenderloin Recipe, I love to finish with a sprinkle of fresh chopped parsley or a few thyme sprigs to add a pop of color and fresh aroma. A light drizzle of good olive oil or even a squeeze of fresh lemon juice before slicing brightens the whole dish beautifully.

Side Dishes

My go-to sides with this tenderloin are garlic mashed potatoes and roasted seasonal veggies like Brussels sprouts or carrots. I’ve also paired it with a simple quinoa salad with cherry tomatoes and cucumbers for a lighter option that still feels substantial.

Creative Ways to Present

For holiday dinners or special occasions, I like to slice the turkey tenderloin thinly and arrange it fan-style on a big platter, garnished with fresh rosemary sprigs and lemon wedges. It makes the dish look restaurant-worthy and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey in airtight containers in the refrigerator and find it stays juicy for up to 3 days. If you slice it before storing, it’s even easier for quick lunches or adding to salads.

Freezing

I’ve had great results freezing cooked turkey tenderloin wrapped tightly in foil and placed inside a freezer bag. It freezes well for up to 2 months, making it perfect for meal prep or emergency dinners.

Reheating

To reheat, I gently warm the slices in a skillet over low heat with a splash of broth or cover them with foil in a 300°F oven to keep the meat moist. Avoid microwaving if you can—it tends to dry out the turkey.

FAQs

Final Thoughts

This Garlic Herb Turkey Tenderloin Recipe quickly became one of my favorites because it’s reliable, easy, and always gets rave reviews from friends and family. If you’re someone who loves the idea of turkey but doesn’t want the hassle of roasting a whole bird, this tenderloin is your secret weapon. Give it a try—you’ll enjoy the juicy, herb-infused flavor and appreciate how minimal effort it takes to pull off something this impressive. Trust me, once you try it, you’ll find yourself making it again and again.

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