Turkey Tenderloin Recipe Roasted In The Oven

juicy and flavorful turkey tenderloin in a balsamic and Italian seasoning mixture sliced on a platter.

No ratings yet

Turkey Tenderloin Recipe Roasted In The Oven

This easy turkey tenderloin recipe is marinated in a simple balsamic mixture with Italian herbs and roasted to perfection in the oven. The turkey comes out unbelievably tender and juicy every time. This is the kind of recipe that’s perfect for busy weeknights, meal prep, or anyone who wants an easy, versatile protein to use throughout the week.

Prep Time5

Cook Time45

Resting time:10

Total Time1

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 264kcal

Author: Lyuba Brooke

Ingredients

1.5 lbs turkey tenderloins (2 tenderloins)
2 tbsp avocado or olive oil
3 tbsp balsamic vinegar preferrable thick, aged balsamic
3 tsp Italian seasoning
2 tsp garlic powder
1 tsp kosher coarse salt more or less to taste
1/2 tsp black pepper more or less to taste

US Customary - Metric

Instructions

OPTIONAL Marinating time: 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.
Preheat the oven to 350℉ and lightly grease a baking dish that is big enough to fit the 2 turkey tenderloin but not too big. (You can even use a larger loaf pan.)
Take the turkey tenderloins out of the packaging and shake off excess liquid it's stored in.
In a glass or metal mixing bowl, combine turkey with oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and black pepper. Mix well until the tenderloins are evenly coated.
Place the tenderloins into the baking dish and scrape out the rest of the balsamic mixture over each turkey tenderloin.
Bake for 45-50 minutes, until the internal temperature reads 165℉. Make sure to measure the center of the thickest part.
Take the baking dish out of the oven and let the meat rest for 5-10 minutes before slicing. As always, slice your meat against the grain!

Notes

Balsamic vinegar - if possible, try to get aged balsamic vinegar that is thicker. Thick (aged) balsamic vinegar is typically sweet, robust, and complex with a syrupy consistency, while thin balsamic is more acidic and sharp, resembling wine vinegar. This flavor difference will translate into the flavor of your turkey!
Balsamic glaze - you can use balsamic glaze if it's not too thick, just watch the sugar in the glaze.
Storing - simply store leftovers in an air-tight food storage container, in the refrigerator, for 3-4 days.
Reheating - if you wish to reheat, simply pop sliced turkey in the microwave for a 30-45 seconds, just until heated through. You can also reheat in a pan on stove-top, just until heated through.
Freezing - you can easily freeze cooked turkey in a freezer friendly zip-top bag, sliced or whole. Make sure to get all the air out of the bag, seal, label, and freeze for up to 2 months.

Nutrition