Go Back
–+ servings
Sarah

Garlic Butter Turkey Tenderloin

Quick, juicy turkey tenderloins seared until golden, basted with fragrant garlic butter, and finished in the oven to perfection. A bright lemon-herb pan sauce ties it all together — ideal for weeknights or intimate holiday dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2 turkey tenderloins (total 1.5–2 lb)
  • 1–1¼ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 Tbsp chopped parsley
  • 4–5 sprigs thyme
  • 1 tsp lemon juice (finish)
  • ½ cup low-sodium chicken broth (optional for sauce)
  • ½ tsp Dijon mustard (optional for sauce)
  • 1 Tbsp cold butter (for finishing sauce)
  • salt and pepper to taste (for sauce)

Equipment

  • 12-inch oven-safe skillet
  • Instant-read thermometer
  • tongs
  • cutting board
  • basting spoon

Method

  • Preheat oven to 400°F (204°C). Pat turkey tenderloins dry and season all over with salt, pepper, smoked paprika, garlic powder, and onion powder.
  • Heat olive oil in an oven-safe skillet over medium-high heat. Sear tenderloins for 2–3 minutes per side until golden brown.
  • Reduce heat to medium-low. Add butter, minced garlic, lemon zest, parsley, and thyme sprigs. Baste continuously for 60–90 seconds with the melted garlic butter.
  • Transfer skillet to the oven. Roast 10–15 minutes, flipping once halfway through, until internal temperature reaches 160–163°F.
  • Remove tenderloins to a cutting board and rest for 5–10 minutes; carryover cooking will bring the internal temperature to 165°F.
  • For pan sauce (optional): Pour off excess fat. Add broth and Dijon, simmer 2–3 minutes while scraping browned bits. Remove from heat, whisk in cold butter and lemon juice. Season with salt and pepper to taste.
  • Slice tenderloins and serve warm with garlic butter and pan sauce.

Nutrition

Calories: 240kcalCarbohydrates: 1gProtein: 35gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 105mgSodium: 460mgPotassium: 370mgVitamin A: 280IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Air Fryer: Cook at 360°F for 18–22 minutes, flipping halfway, to 165°F; rest 5 minutes. Stovetop Only: After searing, lower heat, cover, and cook 8–12 minutes to 165°F, turning and basting. Gluten-free: Use certified GF Dijon mustard if needed.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!