Juicy Baked Turkey Tenderloin

Your New Favorite Weeknight Hero Is Here!

Hey friend, come on in! Isla here, from my kitchen to yours. Let’s be real: some nights, you stare into the abyss of your fridge and just need dinner to be… easy. But you also want it to be good. You want flavor that makes you do a little happy dance, not something that tastes like a sad, last-minute compromise.

That’s exactly why I’m so obsessed with this baked turkey tenderloin recipe. It’s the undisputed weeknight champion of my kitchen, and I know it’s about to become the star of yours, too. We’re talking about lean, protein-packed turkey tenderloins that come out impossibly juicy and are crusted with the most incredible bold, smoky, and slightly zesty spice rub. The best part? It’s on the table in just about 30 minutes from start to finish. Yes, really!

This isn’t just another dry, boring turkey recipe. Oh no. We’re riding a serious flavor wave here. We’re taking warm spices and giving them a bright, sunny lift with a hit of lemon zest. It’s the kind of meal that feels fancy enough for company but is absolutely simple enough for a hectic Tuesday. So, tie on your favorite apron, grab your mixing bowl, and let’s make something deliciously effortless together.

Sunset Dinners & My Dad’s Secret Ingredient

This recipe always takes me right back to my childhood, standing on the porch of our little coastal house. My dad, a man of few words but immense culinary wisdom, would be at the grill. But it wasn’t steak or burgers—it was always turkey. He swore it was the most underrated protein out there, a blank canvas just begging for big flavor.

His secret weapon? Always, always citrus. He’d grab a lemon right off the little tree in our yard, zest it right over whatever spice mix he’d conjured up that day, and say, “Isla, this is the magic. This is what wakes everything up.” He taught me that cooking isn’t just about following steps; it’s about tasting, adjusting, and adding that one little “twist” that makes a dish sing. This citrus-herb rub is my love letter to those sunset dinners with him—a perfect blend of his bold spice mixes and that unforgettable bright, sunny zest that makes every single bite interesting.

Juicy Baked Turkey Tenderloin

---

• Author: islamerrick
• Total Time: 40 minutes (plus marinating time)
• Yield: 4 servings 1x
• Diet: Low Fat

Print Recipe

Pin Recipe

Description

Juicy Baked Turkey Tenderloin is a lean, flavorful main dish that stays moist and tender thanks to a savory marinade and oven roasting. Perfect for a smaller holiday meal or an easy weeknight dinner, it’s simple, healthy, and delicious served with your favorite sides.

---

Ingredients

Scale 1x2x3x

• 2 turkey tenderloins (about 2 lbs total)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or coconut aminos)
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper

---

Instructions

1. In a small bowl, whisk together olive oil, garlic, soy sauce, lemon juice, Dijon mustard, honey, smoked paprika, thyme, rosemary, salt, and pepper.
2. Place turkey tenderloins in a resealable bag or shallow dish and pour marinade over them. Refrigerate for at least 30 minutes (up to overnight for best flavor).
3. Preheat oven to 375°F (190°C). Line a baking dish with foil or parchment paper.
4. Remove tenderloins from marinade and place in the dish. Discard leftover marinade.
5. Bake uncovered for 25–35 minutes, or until the internal temperature reaches 165°F (74°C).
6. Remove from oven, tent loosely with foil, and let rest for 5–10 minutes before slicing.
7. Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Notes

• For extra moisture, baste tenderloins with pan juices halfway through baking.
• Marinate overnight for deeper flavor.
• Slice thin for sandwiches or meal prep.
• Leftovers keep well refrigerated for up to 3 days.

• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/2 tenderloin
• Calories: 260
• Sugar: 3g
• Sodium: 520mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 36g
• Cholesterol: 95mg

Keywords: baked turkey tenderloin, juicy turkey tenderloin, oven roasted turkey, healthy turkey recipe, easy holiday turkey

Gathering Your Flavor Arsenal

Here’s everything you’ll need to create this masterpiece. Don’t stress about having every single spice—I’ve got plenty of swap ideas for you! The goal here is flavor layers: smoky, warm, spicy, and bright.

• 4 turkey tenderloins (about 4 lbs total): Look for packages of two tenderloins—they’re like the skinny, more tender cousins of a whole turkey breast. Pro Tip: If you can only find a whole breast, that’s okay! Just adjust the cooking time upwards (usually 45-55 mins).
• 1 tbsp salt: The essential flavor foundation. It helps to season the meat deeply and keep it juicy.
• 2 tsp garlic powder: For that classic, savory backbone. Chef’s Insight: Powder sticks to the meat better than fresh garlic, which can burn in the hot oven.
• 2 tsp paprika: Provides a sweet, earthy depth and that gorgeous red color. This is non-negotiable for the crust!
• 2 tsp red pepper flakes: The gentle heat! Adjust this to your family’s preference. Start with 1 tsp if you’re sensitive to spice.
• 1 tsp oregano: Brings a subtle, earthy Mediterranean vibe. Dried thyme works beautifully here too.
• 1 tsp cumin: My favorite warm, smoky, and slightly nutty spice. It makes the flavor profile so complex.
• 1 tsp coriander: Coriander has a light, lemony flavor that pairs perfectly with our citrus twist. It’s a secret weapon!
• 1 tsp brown sugar: Just a pinch! It’s not for sweetness, but for helping to create a beautifully caramelized crust on the outside of the turkey.
• ½ tsp black pepper: Freshly cracked is always best for the most vibrant flavor.
• 2 tbsp olive oil: Our glue! It helps the spice rub stick and promotes even browning. Avocado oil also works great.
• Zest of 1 lemon + 1 tbsp lemon juice: THE twist! The zest is where the powerful, aromatic citrus oils live. We add it to the rub. The juice is for a bright finish after cooking. Substitution: An orange would be lovely for a sweeter citrus note!
• Optional: 1 tsp smoked paprika: If you want to take the smoky flavor to the next level, swap the regular paprika for smoked. It’s a game-changer.

Let’s Get Cooking: Your Foolproof Guide to Juicy Turkey

Ready? This is where the magic happens. I’ll walk you through every step, and share all my best kitchen hacks to ensure your turkey is the juiciest it can possibly be.

1. Preheat and Prep. Fire up your oven to 400°F (200°C). This hot temperature is key for getting a great sear and locking in those juices. While it’s heating, line a baking sheet with foil or parchment paper. Chef’s Hack: Lining the pan isn’t just for easy cleanup! It prevents the brown sugar in the rub from sticking and burning on the pan, which can cause smoking.
2. Create Your Flavor Bomb. In a small bowl, mix together the salt, garlic powder, paprika, red pepper flakes, oregano, cumin, coriander, brown sugar, black pepper, and that glorious lemon zest. Use a fork or your fingers to break up any clumps of brown sugar. Give it a quick smell—are you excited yet? That aroma is everything.
3. Dry and Dress the Turkey. This is the MOST important step for a good crust! Use paper towels to pat the turkey tenderloins completely dry. Any surface moisture will steam the meat instead of letting the spices crust up. Now, drizzle the olive oil over all sides and rub it in like you’re giving the turkey a little massage. This ensures every nook and cranny is ready for the spices.
4. Rub It In! Generously sprinkle your spice mix all over every surface of the oiled tenderloins. Don’t be shy! Really press the seasoning into the meat so it adheres. You should have a gorgeous, rust-colored coating.
5. Roast to Perfection. Arrange the tenderloins on your prepared baking sheet, making sure they aren’t touching so the heat can circulate evenly. Pop them into the preheated oven and roast for 25-30 minutes. Chef’s Hack: Oven temperatures can vary! The only way to know for sure if it’s done is to use a meat thermometer. Pull the turkey out when the internal temperature reaches 165°F (74°C) in the thickest part. If you don’t have a thermometer, the juices should run clear when pierced.
6. The Non-Negotiable Rest. I know, I know. You want to slice into it immediately! But trust me on this. Take the turkey out of the oven, transfer it to a clean cutting board, and let it rest for 5-10 minutes. This allows the muscle fibers to relax and reabsorb all those incredible juices. If you skip this, the juices will just run out all over your cutting board, leaving you with drier meat.
7. Finish and Serve. After resting, slice the tenderloins against the grain into beautiful, juicy medallions. Right before serving, drizzle that fresh tablespoon of lemon juice over the top. It’s like a flavor firework that makes all the other spices pop!

Plating Up Your Masterpiece

How you serve this beauty is half the fun! For a stunning weeknight plate, I love to slice the tenderloin and fan the juicy medallions over a big bed of creamy mashed potatoes or fluffy quinoa. Spoon any of those delicious pan juices right over the top. Add a simple side of roasted broccoli or a crisp arugula salad with a light vinaigrette to cut through the richness. It’s also incredible sliced thin and served on a crusty baguette with garlic aioli for the most epic sandwich of your life. However you plate it, you’re in for a treat.

Ride the Flavor Wave: Creative Twists

This recipe is your playground! Here are a few of my favorite ways to mix it up:

• Mediterranean Magic: Swap the spice rub for a mix of 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp each of chopped fresh rosemary and oregano, and the lemon zest. So fresh and herby!
• Maple-Apple Cider Glaze: While the turkey rests, whisk 1/4 cup apple cider, 2 tbsp maple syrup, and 1 tbsp Dijon mustard in the still-hot pan to create a quick, delicious glaze to drizzle over the slices.
• Cajun Kick: Replace the spice blend with 2 tbsp of your favorite Cajun seasoning mix for a seriously spicy, flavorful punch. Perfect for po’ boys!
• Herb-Crusted: After applying the oil and spice rub, press a mixture of 1/2 cup panko breadcrumbs and 1/4 cup chopped fresh parsley onto the tenderloins for an extra-crispy, textured crust.

From My Kitchen to Yours: A Few Extra Thoughts

This recipe has seriously evolved over the years. The first time I made it, I completely forgot the lemon juice at the end. We still ate it, but it was missing that *ping* of brightness. Now, I keep a bottle of lemon juice in the fridge door just in case I’m out of fresh lemons—it’s that important to the final dish!

Another funny story: I once had a friend text me in a panic because her smoke alarm was going off. Turns out, she didn’t line her baking sheet and a bit of the rub dripped down and started to burn. We laughed about it later, but it just goes to show—the foil liner isn’t just a suggestion! This recipe is designed for real life, with all its chaos and occasional smoke alarms. Don’t worry, you’ve got this.

Your Questions, Answered!

Q: My turkey always comes out dry. How can this recipe be different?
A: I feel you! The dreaded dry turkey is a real tragedy. This recipe combats it in three ways: 1) A hot oven sears the outside quickly, locking in juices. 2) Using a meat thermometer prevents massive overcooking. 165°F is the goal—it will carry over to 170°F as it rests, which is perfect. 3) Letting it rest is non-negotiable! This gives the juices time to redistribute throughout the meat. Follow these steps, and you’ll be a convert.

Q: Can I use chicken breast instead?
A: Absolutely! The cooking principle is the same. Chicken breasts will likely cook a few minutes faster, so start checking the temperature at around 20 minutes. The same spice rub is incredible on chicken, pork tenderloin, or even roasted chickpeas for a vegetarian option!

Q: How do I know if I’ve overcooked it?
A: The meat thermometer is your best friend here. If you’ve gone past 165°F and are worried, all is not lost! Simply slice it and serve it with an extra drizzle of olive oil or a flavorful sauce (like the maple glaze variation above) to add back moisture and flavor.

Q: How long do leftovers last?
A: Leftovers (if you have any!) will keep beautifully in an airtight container in the fridge for 3-4 days. They are fantastic cold on salads or reheated gently in the microwave with a splash of water to keep them moist.

Nutritional Information*

Per serving (based on 8 servings): Approximately 220 calories | 32g protein | 1g carbs | 9g fat

*Please note: This is an estimate based on the ingredients used. For precise nutritional information, consider using a calculator with your specific brands and quantities.