Turkey Tenderloin Recipe

I literally make this turkey tenderloin every week in my own kitchen! I use it for sandwiches, add it to salads, into quesadillas, or just pair it any simple side dish. It’s an effortless dinner that always tastes special and once you try it, I’m pretty sure it’ll become part of your weekly rotation too.

I can’t believe it took me this long to share this turkey tenderloin recipe with you! This has been my go-to weekly staple for so long that I almost forgot not everyone has it in their regular rotation. This is why I personally love this recipe:

• Pantry-friendly ingredients: Olive oil, balsamic vinegar, Italian seasoning, garlic powder all of which most of us already have on hand.
• Super tender and flavorful: Turkey tenderloins roast up juicy and soft, and the balsamic mixture gives them a deep and rich flavor.
• Weekly-meal worthy: Quick prep and hands-off roasting make this a go-to for easy dinners. You can prep any side dish while the turkey is cooking.
• Perfect for meal prep: Stays juicy even after reheating and works in sandwiches, salads, wraps, rice or quinoa bowl, or paired with any veggie or starch.
• Healthy, lean protein: A great lighter and leaner alternative to chicken or red meat, and naturally gluten free.

Key Ingredients and Substitutions

Turkey Tenderloins: Look for a package with two tenderloins, totaling about 1.5 pounds and one without any flavoring added. The tenderloins might have a small strip of silverskin on them but it’s minimal and easy to remove.

Avocado or Olive Oil: I prefer avocado oil for its neutral flavor and high smoke point, but olive oil works beautifully too, just make sure to use one meant for cooking not for finishing and salads.

Balsamic Vinegar: If possible, try to get aged balsamic vinegar that has a thicker, syrupy consistency. Thick aged balsamic is typically sweet, robust, and complex. This flavor difference will really translate into the flavor of your turkey. If you only have thin balsamic, it will still work, but the flavor profile will be a bit more tangy than sweet, so you can add a tablespoon of honey.

Italian Seasoning: this is a blend of dried herbs like oregano, basil, thyme, and rosemary. This gives the turkey that classic Italian flavor profile. You can use store-bought Italian seasoning or make your own blend.

How To Make Turkey Tenderloin: Step by Step Overview

Step 1: Preheat and Prep: Preheat your oven to 350°F and lightly grease a baking dish that’s big enough to fit the two turkey tenderloins comfortably. You want them to fit snugly so the balsamic mixture stays around the meat rather than spreading out too much. An 8×8, 9×9-inch baking dish or even a 9×5 loaf pan works perfectly.

Step 2: Prep the Turkey: Remove the turkey tenderloins from their packaging and shake off any excess liquid they’re stored in. This helps the marinade adhere better to the meat and doesn’t dilute the marinade.

Step 3: Make the Marinade: In a glass or metal mixing bowl, combine the turkey tenderloins with the oil, balsamic vinegar, and seasoning. Use metal tongs to mix everything together, making sure the tenderloins are evenly coated with the marinade. (Remember to not use plastic or silicone with working with raw meats. Glass and metal is best because it’s not porous and washes off well.)

PRO TIP: Let the turkey marinate for 15-30 minutes at room temperature if you have the time. This allows the flavors to penetrate deeper into the meat. If you’re in a hurry, you can skip this step and go straight to baking.

Step 4: Arrange in Baking Dish: Place the coated tenderloins into your prepared baking dish. Scrape out every last bit of that balsamic mixture from the bowl and drizzle it over the turkey. Don’t waste a drop, that’s flavor gold!

Step 5: Roast: Bake for 45-50 minutes, until the internal temperature reaches 165°F when measured in the center of the thickest part. Use a meat thermometer to check – this is the most reliable way to ensure perfectly cooked turkey that’s juicy and safe to eat.

PRO TIP: The cooking time can vary depending on the thickness of your tenderloins. Thicker pieces will take closer to 50 minutes, while thinner ones might be done in 45 minutes. Always rely on temperature, not time alone.

Step 6: Rest and Slice: This is the step you absolutely cannot skip! Take the baking dish out of the oven and let the meat rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. When you’re ready to slice, always cut against the grain. You can usually see the direction of the muscle fibers pretty easy, and you want to slice perpendicular to them. This gives you the most tender bites possible.

Tips For Perfect Turkey Tenderloin

Making this hundreds of times, I’ve narrowed it down to these tips for best results:

• Don’t Overcook: Turkey tenderloin is lean, which means it can dry out if overcooked. Always use a meat thermometer to track for the 165°F internal temperature. The carryover cooking during the resting period will bring it up just a tiny bit more. (But don’t beat yourself up if you pull it out and it’s around 170°F, tenderloin is also more forgiving than full breast meat for a few degrees.)
• Choose the Right Baking Dish: Using a dish that’s appropriately sized keeps the balsamic marinade concentrated around the meat rather than spreading out and evaporating. Too large of a dish and you’ll lose that lovely glaze.
• Let It Rest: I know I mentioned this already, but it’s worth repeating! Those 5-10 minutes of resting time make all the difference between dry turkey and juicy, succulent turkey. (And all meats really!)
• Slice Against the Grain: You’ll notice the muscle fibers running in one direction along the tenderloin. Slice perpendicular to these fibers for the most tender texture.

Serving Suggestions

This turkey tenderloin is one of the most versatile proteins you can make. Serve it as:

• A simple dinner with roasted vegetables like roasted zucchini, mashed potatoes, rice like rice pilaf or parmesan rice, or a fresh salad.
• Protein for meal-prep bowls.
• Sliced turkey sandwiches or wraps.
• Filling for quesadillas or paninis.
• A topping for pasta or grain bowls.
• A lean, flavorful protein for lunch boxes.

The Italian-seasoned balsamic flavor pairs beautifully with anything — which is why it becomes a weekly staple so fast.

Make Ahead, Storing, Freezing and Reheating

Make Ahead: Mix the tenderloins with the balsamic seasoning mixture up to 12 hours in advance and refrigerate until ready to bake. Bake according to the recipe when ready.

Storing: Store leftover turkey, sliced or whole, in an airtight container in the refrigerator for 3–4 days.

Reheating: Warm gently in the microwave for a few seconds or reheat slices in a skillet just until heated through.

Freezing: Cooked turkey freezes very well. Freeze sliced or whole in a freezer-safe bag, remove excess air, label, and store for up to 2 months. You can also portion it into several smaller freeze bags to avoid opening and closing one large bag.

Frequently Asked Questions

Can I use turkey breast instead of tenderloin?

Turkey breast and turkey tenderloin are different cuts. Turkey breast is larger and thicker and can be sold bone-in and skin-on or boneless and skinless (all have different cooking time). So each type will require a different cooking time. If you’re using a whole turkey breast, you’ll need to adjust your cooking time significantly – likely 1.5 to 2 hours depending on the size. The tenderloin is perfect for this recipe because it cooks quickly and stays tender.

What if my balsamic vinegar is too thin?

If your balsamic vinegar is thin and not syrupy, you can simmer doubled amount in a small saucepan over medium heat to reduce it slightly. This will concentrate the flavors and create a thicker consistency. You can also add a splash of honey or maple syrup to the marinade to add some sweetness.

How do I keep the turkey from drying out?

Roast at a consistent 350°F, avoid overcooking, and always let it rest before slicing. Turkey tenderloins stay juicy naturally, so they’re very forgiving.

Can this be made in the air fryer?

Yes! Cook at 350°F for 22–28 minutes, depending on thickness, flipping halfway through and checking for 165°F doneness.

Can I grill this instead of roasting it?

Yes! Preheat your grill to medium-high heat (about 375-400°F) with two temperature zones. Grill the marinated tenderloins for about 20 minutes over indirect heat, turning half way. Finish over direct heat for a few minutes until they reach an internal temperature of 165°F.

Can I cook this in a slow cooker or Instant Pot? While you certainly could, I don’t recommend it for this particular recipe. The quick roasting method at 350°F gives you a beautiful exterior with those caramelized balsamic bits, and the interior stays juicy. Slow cooking would give you a different texture and you’d miss out on that lovely caramelization. And this is a completely wrong recipe to make in an pressure cooker, so don’t.

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More Recipes To Try

Roasted Turkey Breast with Herb Butter & Gravy – A natural sibling to your tenderloin, offering a lean protein that readers may want for special occasions or meal prep.

Balsamic Baked Chicken Thighs – Echoes the balsamic flavor theme and offers a poultry-based variation with side pairings.

Roasted Pork Tenderloin with Rub – A different protein but similar oven-roasted ease and pantry-friendly approach.

Italian Tortellini Pasta Salad – For readers looking to build out a full meal or use leftover turkey in pasta/side salad form.

Greek Tortellini Salad – Another versatile salad idea that works well with sliced turkey, making it easy to transition dinner into next-day lunch.