Herb Crusted Turkey Tenderloin
"Variation of Robin Miller's Quick Fix Meal. Healthy and easy way to prepare a turkey tenderloin, that doesn't require slaving over the stove. Spend the time with your kids instead! Goes great with asparagus, and can be thrown in the oven together. Even my toddler loved this!"
photo by marinecopper
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 1⁄4 lbs boneless skinless turkey tenderloins (I use Jennie-O, it is two pieces total)
- 1 tablespoon honey mustard
- 1 tablespoon lemon zest
- 1 teaspoon dried rosemary
- 2 teaspoons dried oregano
- salt and pepper
directions
- Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
- Season the turkey with salt and pepper all over.
- Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
- Bake in oven until thermometer reads 160 or about 35-40 minutes.
- Let rest about 10 minutes before slicing. Enjoy :).
Questions & Replies
-
Do you put this in the oven covered or open? Seems like it would dry out at that temp without being covered.... -
To get q better crust, has anyone tried cooking in the stove for s bit then transferring to the oven? Similar to this recipe? https://www.foodnetwork.com/recipes/ellie-krieger/pork-tenderloin-with-seasoned-rub-recipe-1917382 -
what is a turkey tenderloin? can I make one from a turkey breast? -
Is the cooking time for frozen or thawed... I'm guessing thawed. Does anyone know how long for a frozen 1.5lbs tenderloin??
Reviews
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I didn't have honey mustard so I used mayo instead. Also added some minced garlic and some shredded parmesan. I know, I know - different recipe - I say that all the time when people change the recipes up. The house smells absolutely fantastic and it was so tender and moist and tasted delicious. My husband and I are thinking several tenderloins instead of a whole Turkey for Thanksgiving. -
Loved this recipe. The meat stayed moist and it was a bit crusty. The tenderloins I bought weighed one and a quarter pounds, and consisted of two pieces. So the larger piece was done in about 30-35 min. and the smaller piece took about 25 min. I was using a convection oven. I used regular brown spicy mustard and added two teaspoons of honey. I only used the rosemary not oregano. Did not use lemon zest. The best tip I can give is to make this on a foil lined pan coated lightly with cooking spray or oil. I always use this method and in this case the foil was really quite blackened with the mustard on it burning. The turkey, however, came out perfectly. -
I didn't have lemon zest, so I added a tablespoon of RealLemon juice, and a sprinkle of salt with lemon zest in it. I also noticed that I had a carton of plain Greek yogurt that needed to be eaten soon, so I added that, too, as well as some honey-gold Yukon potatoes. Coated everything with the mixture. Cooked it all in a glass casserole dish for one hour. Came out creamy instead of crispy, but delicious.
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Great recipe! So moist and tender. I like to throw ingredients in ziplock bag and add tenderloins and mix.....then freeze. Makes a great freezer meal and nice to know it's ready to go. For sides I serve Stovetop dressing, mashed potatoes (pre-made) and a jar of gravy.....probably high in sodium but talk about a fast easy meal!!!!!
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Marvelous turkey tenderloin. Just made the recipe, delicious and tender. TY
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Tweaks
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Marinated first with ingredients listed plus either wine and lemon juice or I used 1/8 cup of both. Covered it when cooking.
