Go Back
Easy Turkey Tenderloin Recipe
Ash Tyrrell

Easy Turkey Tenderloin Recipe

I make this turkey tenderloin whenever I want something that feels special without the fuss of a whole bird. It's one of those dinners I throw together after a long day, and it still looks like I tried hard. I roast it on a bed of colorful veggies, so I barely have to think about a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lb turkey tenderloin – the star of the dish lean and quick-cooking compared to a whole turkey breast
  • 1 cup carrots julienne sliced (1/4-inch) – adds natural sweetness and a nice bite under the turkey
  • 1 cup yellow onion thinly sliced – builds a savory base flavor as it roasts and softens
  • 1 cup sweet red bell pepper sliced – brings color and a mild sweetness that balances the broth
  • 1 cup dry white wine – deglazes the dish and keeps the turkey from drying out don't use cooking wine with added salt
  • 1 cup chicken broth – adds depth of flavor go with low-sodium so you can control the salt yourself
  • 1 teaspoon garlic powder – an easy way to season evenly without burning like fresh garlic can
  • 1/2 teaspoon dried rosemary crushed – crush it between your fingers first to wake up the oils
  • Salt and black pepper to taste – season generously, turkey tenderloin is mild and needs it
  • 2 tablespoons olive oil – coats the dish and vegetables so nothing sticks or dries out

Method
 

  1. I always start by preheating my oven to 400°F so it's fully heated by the time the turkey goes in. While that's happening, I coat the bottom of a large baking dish with olive oil. This little step keeps the vegetables from sticking and helps them caramelize slightly as they roast.
  2. Next, I scatter the carrots, onion, and red pepper across the bottom of the dish. I drizzle a bit more olive oil over them and toss everything so each piece gets lightly coated. This bed does double duty, flavoring the broth and turning into an easy side dish.
  3. I pat the turkey tenderloin dry, then sprinkle it generously with salt and pepper on all sides. Patting it dry first actually helps the seasoning stick better and encourages browning later. I place the seasoned turkey right on top of the vegetables.
  4. In a separate bowl, I stir together the white wine, chicken broth, garlic powder, and crushed rosemary. I pour this mixture evenly over the turkey and vegetables, making sure some liquid pools at the bottom. This keeps everything moist while it roasts.
  5. I cover the baking dish tightly with foil and slide it into the oven. It roasts for about 30-40 minutes, and I always check the internal temperature with a meat thermometer at the thickest part. I'm looking for 165°F before moving to the next step.
  6. Once the turkey hits temperature, I remove the foil and switch my oven to high broil for 4-5 minutes. I keep a close eye on it here because broilers work fast, and I want a golden, slightly crisp top without drying it out.
  7. I let the turkey rest for about 5-10 minutes before slicing, which keeps all the juices inside instead of spilling onto the cutting board. I slice it against the grain into medallions and serve it right over the roasted vegetables.

Notes

  • I always bring the turkey to room temperature for about 15 minutes before roasting so it cooks more evenly.
  • I use a meat thermometer every single time because eyeballing turkey doneness has burned me before.
  • I crush my own dried rosemary with my fingers right before adding it, since it smells so much stronger that way.
  • I like swapping the chicken broth for turkey broth when I have it, it just deepens the flavor a bit more.
  • I never skip the resting step, even when I'm starving, because it really does keep the meat juicy.