By Marjory Pilley Published · Updated
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This baked Turkey Tenderloin Recipe with an easy spice rub is melt-in-your-mouth delicious. It's special occasion-worthy, weeknight dinner-friendly, and only takes minutes to prepare.
If you only enjoy a whole turkey once a year, that will all change when you try these oven-baked turkey breast tenderloins. This lean meat is tender, juicy, and easy to make on repeat.
I always hope for leftovers so I can make turkey tacos or turkey sliders the next day!
Hosting a small holiday dinner? Whether you opt for this easy recipe or breaded turkey tenderloins, you're in for a no-fuss dinner full of flavor.
And here's the bonus: tender turkey tenderloins cook quickly, allowing you to roast them alongside your favorite veggies. Everything should finish at about the same time, too.
Here are more reasons you'll love this easy turkey tenderloin recipe!
- It's simple - You don't need to plan ahead because it's not a marinated turkey tenderloin (which is delicious but requires wait time.) A savory spice blend is rubbed into the poultry before searing and baking.
- The ingredient list is simple, and you probably already have everything (except for the turkey tenderloin!)
- It's low-carb, keto-friendly, and gluten-free.
- You'll use (and clean) just one pan or baking dish!
Jump to:
- What is a turkey tenderloin?
- Rub Ingredients
- Directions with Pictures
- When is turkey tenderloin done?
- Storage
- What to serve with turkey tenderloins?
- More Turkey Tenderloin Recipes
- 📋 Recipe
What is a turkey tenderloin?
Turkey tenderloin is a boneless, skinless part of the turkey. It's a thick strip of meat between the turkey breast. So, it's not the same thing as turkey breast.
The meat is tender because that part of the bird doesn't get much exercise. It's considered a lean, healthy white meat.
This cut of turkey is very versatile and is used as an alternative to chicken breasts in many recipes.
You'll usually find it in 1-2 pound packages containing two tenderloins in the meat section of the grocery store. Ask if you can't find it so they start stocking it!
Rub Ingredients
Below are the pantry ingredients for a spice blend that creates a paste to rub all over the turkey loin. It's fantastic on any poultry and pork tenderloin, too.
- Garlic powder
- Onion powder
- Thyme leaves
- Paprika
- Thyme leaves
- Black pepper
- Salt
- Olive oil
This dry rub is good for up to 2 pounds of meat. Make it thinner or thicker, depending upon your preference, by adding more or less olive oil.
Do you have a blend on hand that you love? Combine it with olive oil, and you're ready to go. We use the same technique to make flavorful steak fajitas and blackened chicken.
Directions with Pictures
Here's how to make this simple turkey tenderloin recipe:
- Pat the tenderloins dry. They are usually very wet when you take them out of the packaging.
- Mix spices and olive oil in a small bowl to create a thick paste. Rub the mixture all over the turkey tenderloins on both sides. I used my hands, but it can be brushed on as well.
- Heat olive oil in a large skillet over medium-high heat. Sear the turkey tenderloins on each side for a minute or two. This helps lock in the moisture.
- Bake the tenderloins in the oven at 375 °F for about 25 minutes or until they reach an internal temperature of 165 °F. Let the meat rest for a few minutes before slicing.
Tip: Use an oven-safe pan or cast iron skillet to sear the meat so you can transfer it to the oven and finish cooking! See our equipment suggestions in the recipe card below.
When is turkey tenderloin done?
According to the FDA, turkey is safe to eat when it reaches an internal temperature of 165 °F. The best way to tell when it's done is to insert a meat thermometer in the thickest part of the poultry.
It's particularly important to watch the temperature when cooking turkey tenderloins because they have very little fat. Overcooking will make them dry.
When you cut through the meat, it should be white and moist, and the juices should run clear.
Note that the exact cook time will vary depending on the thickness of the tenderloins and your particular oven. So, use a meat thermometer!
Storage
Store leftover turkey meat in an airtight container or bag for up to 5 days in the refrigerator and up to 2 months in the freezer.
What to serve with turkey tenderloins?
All your favorite side dishes for occasions like a Thanksgiving dinner or Christmas meal pair well with turkey tenderloins; just scale it back if it's the middle of the week! These are tried and true favorites at the holidays:
- Mashed potatoes < These are loaded with cream cheese and sour cream. Make them in a slow cooker.
- Oven-Baked Stuffing < You can make this recipe ahead of time.
- Cranberry sauce < This is our low-sugar recipe!
- Sweet potatoes
- Gravy is always a nice finishing touch.
Below are low-carb side dishes that everyone will enjoy and are perfect for an easy weeknight meal:
- Frozen Cauliflower Mash - Easy, Creamy Recipe
- Crispy Roasted Green Beans {Air Fryer or Oven}
- Sautéed Baby Carrots with Garlic
More Turkey Tenderloin Recipes
Looking for more delicious turkey dinner recipes that don't take much time? Check these out!
- Easy Turkey Tenderloin Marinade Recipe
- Herb Crusted Turkey Tenderloins
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📋 Recipe
Easy Baked Turkey Tenderloin Recipe
This baked Turkey Tenderloin Recipe with an easy spice rub is melt-in-your-mouth delicious. It's perfect for holidays and weeknight dinners.
4.73 from 54 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 5 servings
Author: Marjory Pilley
Equipment
Ingredients
- 1.5 pounds turkey tenderloins patted dry
Turkey Rub
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon thyme leaves
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 ½ Tablespoons olive oil, divided 1 Tablespoon is used to sear the meat
Instructions
Preheat oven to 375 °F.
Pat turkey tenderloins dry with a paper towel.
Mix spices and 1 ½ Tablespoons of olive oil together in a small bowl to create a thick paste. Rub the mixture all over the turkey tenderloins on both sides. I used my hands, but it can be brushed on as well.
Heat remaining olive oil in a large skillet over medium-high heat. Sear the turkey tenderloins on each side for a minute or two to lock in the moisture.
Bake the tenderloins in the oven, uncovered, for about 25 minutes or until they reach an internal temperature of 165 °F.Use a meat thermometer for the best result.
Let the turkey meat rest for a few minutes, then slice and enjoy!
Notes
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Nutrition
Calories: 148kcal | Carbohydrates: 1g | Protein: 32g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 61mg | Sodium: 324mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Nutritional and Food Safety Disclaimer
More Chicken and Poultry Recipes
- Creamy Spinach Artichoke Chicken Skillet (Lily's Chicken)
- Heavenly Chicken Recipe with Ritz Crackers
- Cowboy Chicken Recipe
- Healthy Spicy Orange Chicken Recipe
Reader Interactions
Comments
David
made this for Thanksgiving dinner today. The flavor was outstanding and the turkey was juicy and tender. Will be a family favorite from now on. Seasoning will be tried on different meats in the future. Thank you !!!Reply
Mrs Reynolds
This recipe is Outstanding - thank you! I used exactly the ingredients - but I didn't read carefully and ended up putting oil on the turkey, then sprinkled the blended spices on them afterward b/c I didn't see the suggested paste application. No matter, I followed directions otherwise and these turned out super-flavorful, tender, juice: Delicious! These are so good, I'm considering doing Thanksgiving this year with tenderloins with various herb/spice blends for the diverse tastes of my family. Thank you, again!Reply
Irene
Do you know if i can do this in air fryer using the bake function and not dry it out. Ty I'm making this now
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Marjory Pilley
Yes you can!
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Kim
Made as directed, everyone in my family enjoyed, which does not happen often. We had never tried turkey tenderloin before. Thank you!Reply
Amanda
So, this was absolutely delicious! I rarely follow any recipe to the letter, but this one I did. And I was not sorry. My family devoured these, and this one will be added to our rotation. Thanks so much!Reply
Laura
I picked up a double pack of turkey tenderloins on sale and had never made them before. Luckily I found your recipe online and tried it. I rubbed the turkey in olive oil and then added the spices you recommended since I had them on hand. I used my cast iron skillet to sear them for two minutes on each side and then put the skillet in a 375 degree oven for 25 minutes, letting it rest for five minutes. I checked them with my meat thermometer and they were 65 degrees. I must say they were delicious! Usually turkey can be dry and tasteless, but these were moist and full of flavor. My husband and I loved our meal and I had to review this great recipe! It was so easy and quick. It was a weekday and I served it with a salad, fresh cooked spinach and cranberry sauce. We have the other tenderloin to enjoy tomorrow. Thank you for a super recipe and I signed up for your site so I can get other healthy and easy ideas!Reply
Marjory Pilley
I'm so glad you enjoyed them and thank you for your kind review. They really are perfect any time of year and your dinner sounds delicious!
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Melba
Perfection: simple, healthy, deliciousReply
Corey frey
Easy and deliciousReply
Tonya
I do not normally leave comments for recipes. However, my guys loved this turkey. It was moist and abounded with flavor.Reply
Jan
I had the turkey already but had never cooked these before.... this was juicy, delicious, easy and really fast. Thank you!Reply
Marjory Pilley
I’m so glad you enjoyed it!
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Stephen Whelan
Quick and easy dinner. Used a twelve inch iron skillet to sear the turkey tenderloins. Then into the three hundred and seventy-five degree oven for twenty-five minutes. Served with yellow mashed potatoes, green beans with sliced carrots, cranberry sauce, and braided Easter bread.Reply
Bo
This recipe is amazing. Here it is Easter day 2023. I and my family moved to a new place the last 2 days, yes today also. I cooked these with butter instead of oil cause that's all I had. Couldn't brown on stove since pans aren't unpacked. Other changes too because not unpacked stuff but they came out phenomenal! Great Easter dinner!!Reply
Marjory Pilley
Happy Easter! I’m so glad you enjoyed it!
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Frances
Great recipe. I was looking for a tenderloin recipe that was not stuffed. I like the one I do that is stuffed but just wanted it to be plain this time. This cooked perfectly. I had 1.5 pound of tenderloin and I cut the oil back to two teaspoons of a tuscan flavored oil plus used all of your spices plus a dash of sage and rosemary. It was perfect. My husband said don't make it any other way now. Thank you!Reply
Carole
Just made this and it turned out great! Very easy and delicious. I went strictly with the recipe…didn’t charge anything. Thanks!Reply
Trish
Are you supposed to cover it once it’s in the oven?
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Marjory Pilley
Hi! You do not need to cover it!
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Donna
Thank you so much for replying.
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Donna
I'm so glad you asked this question. It was my only question and tons of recipe leave this tiny bit of important info out👍🏼.
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Nancy T
Super easy, wish I cooked double for sandwiches. Moist and delicious. Made my own spice blend with what I had using your amounts. Seared in hot cast iron 2 minutes a side and was perfect in 25 minutes. Let it sit 5 before slicing.Reply
Mary
My husband bought this meat in error. Turned out to be the best dinner we’ve had in a long time. Followed the recipe instructions, and it was absolutely perfect and tender. Adding it to my rotation of mealsReply
Marjory Pilley
I'm so glad you enjoyed it!
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Gail Knippenberg
I loved this recipe. But I was wondering if the rub recipe can also be used with chicken pieces (thighs, boneless, skinless)?Reply
Marjory Pilley
I'm so happy you enjoyed it. This rub is fantastic on chicken too. Enjoy.
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Linda J.
Made this a week ago. Big hit. Did not have thyme on hand, used a bit of oregano. Turkey was juicy and very tender. Will make again.Reply
Laurie
Delicious, but I left the salt out of the rub. It didn’t need it, and the end result was fabulous. Here’s what I found: Most turkey tenderloins (as well as Turkey Breasts) that I can purchase are injected with a dextrose-sodium solution prior to packaging, even though they are sold as “fresh.” A check of the major brands online indicates most have about 110 milligrams sodium per ounce, or 440 milligrams per serving. Adding the salt in the rub would make the recipe total about 750 milligrams per portion. That’s a little high for us. But, it’s a great (and healthy) recipe without the added salt -we enjoyed it very much!Reply
Marjory Pilley
I’m so glad you enjoyed it. Thanks you for sharing your research. It will be very helpful to many!
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Lilia
Wonderful recipe, easy and tasty!Reply
Jen
Would it work as well to sear them in advance then put them into a baking dish in the fridge until about 30 minutes before baking? Or are they better going straight from the stove to the oven in the same pan?
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Marjory Pilley
Hi! It's best to sear and cook right away, which also is the best practice according to the USDA.
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Sue
Easy and delicious!Reply
Lilia
Wonderful recipe, juicy and tender. My family really enjoyed it!Reply
Steve
Seared a 1.53 pound partially thawed turkey tenderloins in an iron skillet as instructed . Two minutes on both sides and went into a preheated oven at 375 degrees. After twenty-five minutes checked with cooking temperature one tenderloin was at 165 and the other at 168. Nice quick and easy way to cook turkey tenderloin. Enjoyed the sear and moistness of the turkey.
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Paula
I followed this recipe and my husband loved how the turkey turned out..It had a wonderful taste and so juicy.Reply
Sandrine
Delicious, very tender and moist. There were no leftovers at all!Reply
Melissa
This was delicious! The turkey was flavorful and moist. I had a little over a pound of turkey and made the rub as described with just a little less oil. It was terrific! Thanks!
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Bill
Great recipe. Can I make gravy out of the pan while turkeys are resting.
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Marjory Pilley
Absolutely! I’m so glad you enjoyed it!
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Carol L.
Easy and delicious!Reply
Chris
Can I season and marinate in the fridge before cooking?
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Marjory Pilley
Absolutely! It's a great make-ahead meal prep strategy. You can freeze it that way too!
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Cindy Harker
I'm going to cook 2 of the Jenni-O Turkey Tenderloins tonight. Total weight is 24 oz.. The pkg says to bake at 350 for approx 60-70 minutes, but that seems excessive to me. I've cooked similar size pork tenderloins and they are typically done in about 25-30 minutes. I think I'll sear these 1st as per your recipe and then take them out just before they hit 165. Would very much appreciate your thoughts about total bake time so I can better plan timing for side dishes. Thank You !
CindyReply
Marjory Pilley
Hi! Your timing sounds about right. Use a meat thermometer if you can. Enjoy!
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Doreen
This was ridiculously easy. I have a second home so I hardly ever have on hand anything other than onion powder, thyme, garlic powder and paprika. First I made this for my husband. Second I served thinly sliced pieces at a co*cktail party: everyone was asking me what it was. Then I went to someone else’s house and asked what I could bring. she asked me to bring the turkey tenderloins! Today I’m making dinner for some friends and I’m back to the turkey tenderloinReply
Marjory Pilley
I'm so happy you liked it! Thanks so much for sharing. Also, I tried the exact same recipe on pork tenderloin the other night! Worked like a charm. Will be posting that soon.
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MomOn19
Great way to prepare tenderloin. Everyone loved it!Reply
Marjory Pilley
I'm so glad you enjoyed it!
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Susan
Did not change anything about recipe. So good. Second time making it.
Thanks for recipe!Reply
Marjory Pilley
I'm so happy you enjoyed it! Thanks for taking the time to comment. 🙂
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Mindy
This recipe was delicious! J didn’t change anything. It was juicy and tender. Served with mashed potatoes, gravy and green bean casserole for early Holiday dinner with friends. Very nice recipe.Reply
Marjory Pilley
I'm so glad you enjoyed it.
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