Craving a delightful twist on your weeknight dinners? This roasted turkey tenderloin is your answer! Juicy and packed with flavor, it’s seasoned with aromatic herbs and roasted over a bed of veggies, then drizzled with a luscious pan gravy. It’s a quick and satisfying meal that captures the essence of holiday cooking without the fuss!
Budget Information
The total cost to make this roasted turkey tenderloin recipe is approximately $15.00, making it about $3.75 per serving for four servings. Here’s how the costs break down:
- Turkey Tenderloin (1.5 lbs): $7.50
- Mustard (1 tbsp): $0.15
- Fresh Rosemary (1/2 tsp): $0.25
- Kosher Salt: $0.05
- Granulated Garlic (1/4 tsp): $0.03
- Ground Sage (1/4 tsp): $0.05
- Coriander (1/9 tsp): $0.02
- Olive Oil (1 tbsp): $0.15
- Assorted Vegetables (onion, carrots, celery, garlic, lemon): $2.00
- White Wine (1/2 cup): $1.50
- Flour (1 tbsp): $0.05
- Chicken Broth (1 cup): $1.50
- Black Pepper: $0.05
Why This Recipe Works
Why go through the hassle of making a whole turkey when delicious turkey tenderloins offer all the flavor in a fraction of the time? This method allows for crispy skin and juicy meat, thanks to the combination of mustard and herbs that infuse flavor while retaining moisture. Plus, everything cooks together, allowing the veggies to soak up all those tasty drippings! It’s like a mini Thanksgiving dinner, perfect for any day of the week!
Ingredients + Optional Substitutions
Here’s what you’ll need for this delightful dish, along with suggestions for swaps if you’re missing something:
- 1 turkey breast tenderloin (about 1.5 lbs) – $7.50. (Substitute with chicken tenderloins if needed.)
- Mustard (1 tbsp) – $0.15. (Dijon or whole grain works well as alternatives.)
- Fresh rosemary (1/2 tsp) – $0.25. (Dried rosemary can be used, just halve the amount.)
- Kosher salt – $0.05. (Table salt works too but adjust the quantity.)
- Granulated garlic (1/4 tsp) – $0.03. (Fresh garlic is a great substitute; use one clove.)
- Ground sage (1/4 tsp) – $0.05. (Thyme or parsley could be good alternatives.)
- Coriander (1/9 tsp) – $0.02. (Omit if not available, it adds a light flavor.)
- Olive oil (1 tbsp) – $0.15. (Any cooking oil will do, like vegetable or canola oil.)
- Assorted vegetables (onion, carrots, celery, garlic, lemon) – $2.00. (Use whatever you have on hand—zucchini, bell peppers, or even potatoes work fantastically!)
- White wine (1/2 cup) – $1.50. (Swap with additional chicken broth or apple cider vinegar for non-alcoholic option.)
- Flour (1 tbsp) – $0.05. (For a gluten-free option, use cornstarch.)
- Chicken broth (1 cup) – $1.50. (Vegetable broth can be used for a different twist.)
- Fresh black pepper – $0.05. (Optional for flavor.)
Step-by-step Recipe Instructions
Step 1: Preheat your oven to 375 degrees F. This will ensure your turkey starts cooking at the right temperature, leading to perfectly juicy meat.
Step 2: Prepare the turkey tenderloin by removing it from the package and patting it dry with a paper towel to help the seasoning adhere better. Smear a thin layer of mustard all over the tenderloin; this acts as a glue for the spices and adds a delicious zing.
Step 3: In a small bowl, mix together fresh rosemary, kosher salt, granulated garlic, ground sage, and coriander. Generously sprinkle this flavor-packed mixture all over the turkey, making sure to cover all sides evenly.
Step 4: Now, grab your roasting pan and drizzle a tablespoon of olive oil at the bottom. Toss in your roughly chopped vegetables — onion, carrots, and celery — then nestle the lemon wedges and garlic around them, sprinkling a bit more salt if desired.
Step 5: Place the seasoned turkey tenderloin right on top of this beautiful veggie bed. It’s like giving it a cozy home to roast in!
Step 6: Slide the pan into your preheated oven and roast for about 30 minutes. The key here is the internal temperature, which should reach 160 degrees F. Use a digital meat thermometer to check progress—this is essential to avoid overcooking.
Step 7: Once cooked, carefully remove the pan from the oven and transfer the turkey to a cutting board. Tent it with foil and let it rest for a few minutes. Resting is crucial as it helps the juices redistribute, making each slice oh-so-tender!
Step 8: While the turkey is resting, let’s make that irresistible pan gravy! Place the roasting pan on medium heat. Pour in the white wine and scrape up any delightful bits stuck to the bottom—this is where the flavor magic happens!
Step 9: Whisk in the flour to create a roux, stirring until it combines well. Gradually add in your chicken broth while whisking continuously to prevent lumps—smooth gravy is the goal! Bring this to a boil, then reduce the heat to let it simmer and thicken for about 3 to 5 minutes. Season with salt and pepper to taste.
Step 10: When ready to serve, slice the turkey tenderloin into thin, inviting slices against the grain. Arrange them beautifully on a platter alongside the roasted veggies, and don’t forget to strain that delicious gravy into a serving dish on the side!
Nutritional Facts
Calories: 284
Protein: 41g
Carbohydrates: 11g
Total Fats: 6g
Saturated Fat: 1g
Fiber: 2g
Sugar: 4g
Sodium: 689mg
Storage and Reheating Tips
Leftover turkey tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep your gravy in a separate container to maintain its consistency. If you want to savor those flavors later, leftovers make for a great sandwich filling! To reheat, simply preheat your oven to 325 degrees F, wrap your turkey in foil with a splash of broth, and warm it in the oven for about 10 minutes or until heated through.
Serving Suggestions
This succulent roasted turkey tenderloin is perfect as a stand-alone dish, but it craves company! Pair it with a light green salad, roasted green beans, or mashed potatoes for a comforting hug of a meal. Feeling indulgent? How about serving it alongside some homemade cranberry sauce for that classic flavor combination? The options are endless!
Reader Tips or Helpful Notes
Don’t rush the resting time for the turkey—it’s key to keeping it juicy! Also, feel free to switch up the vegetables according to what’s in season or what you have on hand. And remember, the gravy can be made ahead and reheated—just keep it creamy by whisking in a little more broth as it cools.
Recipe FAQs
Can I use frozen turkey tenderloin?
Absolutely! Just make sure to thaw it completely before cooking. This ensures even cooking and keeps it juicy.
What if I don’t have white wine?
No problem! You can simply use chicken broth instead for deglazing, or skip this step if you prefer.
Can I make the gravy ahead of time?
Yes! Just reheat it slowly on the stove, adding some broth to restore its creaminess.
Is there a way to add more flavor to the turkey?
Absolutely! You can marinate the tenderloin overnight in the herb mixture for deeper flavor.
How do I know when the turkey is done?
You’re aiming for an internal temperature of 160F, but 165F is safe as per USDA guidelines. Use a meat thermometer to check!
