Description
This baked turkey tenderloin recipe delivers a tender, juicy, and flavorful main dish, infused with fresh herbs, garlic, and bright citrus notes from orange zest and lemon juice. Slow-baked to perfection at a moderate oven temperature, the turkey is coated in a herbaceous butter mixture that creates a delicious sauce to drizzle over the meat. Perfect for a hearty yet elegant meal, this dish is simple to prepare and sure to impress.
Ingredients
Scale
Turkey and Marinade
- 1 turkey tenderloin
- 1 tablespoon lemon juice
- salt and pepper to taste
Herb Butter Mixture
- 2 tablespoons butter, softened
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon grated orange zest
- 1 clove garlic, pressed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) or Gas Mark 4. If using a convection oven, reduce the temperature by about 20°F or follow your oven manufacturer’s instructions to prevent overcooking.
- Prepare the herb butter: In a bowl, combine softened butter with the chopped fresh sage, thyme, rosemary, grated orange zest, and pressed garlic clove. Season this mixture with salt and pepper to taste. Mix thoroughly to evenly distribute the herbs and flavorings.
- Prepare the baking dish: Choose a baking dish just slightly larger than your turkey tenderloin. This will help the herb butter to not burn at the bottom and remain spoonable after baking, allowing you to drizzle it over the finished meat.
- Season the turkey: Pour lemon juice all over the turkey tenderloin. Season both sides with salt and pepper. Spread the prepared herb butter as evenly as possible all over the meat, even though the lemon juice may make it less sticky. If time permits, marinate the turkey covered in the refrigerator for 1 hour or longer (up to overnight). Before baking, take the turkey out of the fridge about 30 minutes to come to room temperature.
- Bake the turkey: Place the turkey tenderloin in the prepared baking dish. Bake for 37 to 42 minutes depending on weight—approximately 37 minutes for a 12 oz (350g) tenderloin, or 42 minutes for 15 oz (425g). Use a meat thermometer inserted into the thickest part to ensure it reaches an internal temperature of 158°F (70°C), which will rise to the safe eating temperature of 165°F (74°C) after resting.
- Rest and serve: Remove the turkey from the oven and let it rest for 10 minutes. Slice into portions and drizzle the fragrant herb butter sauce from the baking dish over the sliced meat. Serve warm and enjoy this aromatic, juicy turkey tenderloin.
Notes
- The butter and herb mixture can be spread unevenly due to lemon juice, but this does not affect the flavor.
- Marinating the turkey beyond 1 hour, ideally overnight, will enhance flavor and tenderness.
- Always use a meat thermometer to confirm doneness for juicy results.
- Allow the meat to rest after baking to redistribute juices.
- This recipe yields approximately 2 servings, ideal for a small dinner.
Nutrition
- Serving Size: 1 serving (approx. half tenderloin)
- Calories: 323 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 1.5 g
- Fiber: 0.3 g
- Protein: 31 g
- Cholesterol: 85 mg
