Food

Baked Turkey Breast Tenderloin with Garlic Herb Marinade

at a glance
Prep Time 15 minutes
Cook Time 50 minutes
Servings 5 Servings
4.8 — Votes 4 votes

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This roasted turkey breast tenderloin is so easy to prepare and made super flavorful thanks to the brown sugar, apple cider vinegar, and herb marinade!

top view of two sliced turkey breast tenderloins sitting on a white plate on a marble surface

This unsuspecting turkey tenderloin may very well be the best turkey I’ve ever had! It’s delicious enough to be the centerpiece for a smaller Thanksgiving but easy enough for a weeknight if you’re looking for a change from your typical protein. The quick marinade infuses it with tons of flavor and locks in the moisture, making for totally crave-able turkey.

If you’ve never cooked turkey tenderloin before, have no fear! It’s very similar to making pork tenderloin and is done in just a few simple steps.

Ingredients for Turkey Tenderloin

You’ll just need a few pantry and fridge staples to make this ultra-flavorful marinade!

  • Turkey Breast Tenderloins – to start, you’ll need to grab 2 turkey breast tenderloins that are about 1 pound each. 
  • Apple Cider Vinegar – to really help to break down and tenderize the meat, you’ll also need 2 tablespoons of apple cider vinegar.
  • Brown Sugar – 1 1/2 tablespoons of brown sugar,…
  • Dijon Mustard – …1 tablespoon of dijon mustard,…
  • Garlic Cloves – …3 minced garlic cloves,…
  • Fresh Thyme – …a ½ tablespoon of fresh chopped thyme,…
  • Fresh Rosemary – …a ½ tablespoon of fresh chopped rosemary,…
  • Sea Salt + Ground Pepper – …1 teaspoon of sea salt, a ¼ teaspoon of black pepper, and… 
  • Extra-Virgin Olive Oil – …2 tablespoons of extra-virgin olive oil combine to create a really flavorful marinade. You’ll also need a tablespoon of EVOO for searing the herby tenderloins.
top view of two raw turkey breast tenderloins and all of the marinade ingredients sitting on a marble surface

How to Keep Turkey Tenderloin Moist

When cooking turkey tenderloins, there are two things that we always do to ensure the moistest, juiciest meat possible. First, we let our tenderloins sit in a marinade for at least 30 minutes (longer if we have time). This guarantees a really great flavor, and it goes a long way in helping the meat to stay moist and tender. We also like to sear the tenderloins in a skillet before sticking them into the oven to bake. Searing the meat not only caramelizes the marinade, but also locks in a ton of moisture!

two turkey breast tenderloins marinating in a herb marinade in a glass bowl
top view of two marinaded turkey breast tenderloins searing in a cast iron skillet
two seared turkey breast tenderloins in a cast iron skillet

How to Cook Turkey Breast Tenderloin

Though this easy turkey tenderloin recipe requires a little bit of searing before the oven does the work, it’s still totally doable! Here’s how you’ll throw this one together:

  1. Whisk Together the Marinade – in a large bowl, whisk together the vinegar, brown sugar, mustard, garlic, seasonings, and 2 tablespoons of the olive oil until evenly combined.
  2. Coat the Turkey Tenderloins – place turkey tenderloins in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to overnight) to let the flavors infuse.
  3. Preheat the Oven – when you’re ready to cook the tenderloins, preheat the oven to 300°F.
  4. Sear the Tenderloins – heat the remaining tablespoon of oil in a cast-iron skillet (or another oven-safe skillet) over medium-high heat. Once hot, place the tenderloins in the pan and sear for 2-3 minutes per side (you may need to work in two batches to prevent overcrowding).
  5. Bake – transfer the pan to the oven and cook for 30-40 minutes, or until a thermometer inserted into the thickest part of the tenderloin registers 165°F.
  6. Let Rest, Slice, and Serve – remove the turkey from the oven and let rest for 10 minutes, then slice, serve, and enjoy!
top view of two turkey breast tenderloins (one sliced and one whole) laying on a cutting board next to a knife

More Turkey Tenderloin Flavors

Though this perfectly herby turkey tenderloin recipe is our FAVORITE, these other marinades from our pork tenderloin marinade recipe would also be delicious and make for an easy recipe any night of the year!

  • Balsamic Rosemary – this marinade is equal parts sweet and tangy and is loaded with fresh rosemary flavor. 
  • Maple Dijon – this marinade is pretty much a universal crowd-pleaser. 
  • Sesame Ginger – this marinade is super delicious and gives you a really great reason to cook up turkey tenderloins year-round! 
top view of two plates with sliced turkey breast tenderloin, semi homemade stuffing, and green beans
top view of a plate of sliced turkey breast tenderloin, semi-homemade stuffing, and green beans

Just for You

Thanksgiving Ideas

Want more turkey dishes and Thanksgiving sides?

Q What is turkey tenderloin?
A

Glad you asked! Turkey breast tenderloins are super tender, lean cuts of turkey breast, and typically range in size from a half-pound to 1 full pound per tenderloin. Because they’re super lean, you’ll need to be careful to not overcook your turkey tenderloin as this can result in a really dry end product. They also don’t have a ton of flavor on their own, so you’ll want to use plenty of seasoning.

Q Is turkey tenderloin the same as turkey breast?
A

Not quite! The turkey tenderloin is a portion of the turkey breast and it is boneless and skinless. A turkey breast, on the other hand, is usually bone-in, skin-on. We have a great roasted turkey breast recipe if you’re looking for one!

Q Should you marinate turkey tenderloin?
A

We think marinating turkey tenderloin is a fantastic idea. As mentioned before, because this cut is super lean, it dries out REALLY easily and is lower on flavor. Luckily, a flavorful marinade can prevent that and give you really delicious, well-seasoned meat!

Q What temperature should turkey tenderloin be?
A

According to the FDA, turkey, and all poultry, should be cooked to an internal temperature of 165 F.

Q How do you know when turkey tenderloin is done?
A

Using a meat thermometer is the absolute best way to guarantee a safely-cooked but also still moist and juicy turkey tenderloin! You’ll know the tenderloins are ready to come out of the oven when the internal temperature at the thickest part of the turkey reads 165°F. If you don’t have one on hand, you’ll know that the turkey is done when you cut into it and the juices run clear.

We hope you enjoy this Garlic Herb Turkey Breast Tenderloin recipe on special occasions and on ordinary evenings alike!

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Baked Turkey Tenderloin with Garlic Herb Marinade

By: Brandi Schilhab
4.8 — Votes 4 votes
Prep Time: 15 mins
Cook Time: 50 mins
Servings: 5 Servings
This turkey tenderloin is moist, tender, and ultra-flavorful thanks to a marinade of apple cider vinegar, brown sugar, garlic, and fresh herbs!

Ingredients  

  • 2 turkey breast tenderloins about 1 pound each
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon dijon mustard
  • 3 garlic cloves minced
  • 1/2 tablespoon fresh chopped thyme
  • 1/2 tablespoon fresh chopped rosemary
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 3 tablespoons extra-virgin olive oil

Instructions

  • In a large bowl, whisk together the vinegar, brown sugar, mustard, garlic, thyme, rosemary, salt, pepper, and 2 tablespoons of the olive oil until evenly combined. 2. Place the turkey in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to overnight, to let the flavors infuse.
  • Preheat the oven to 400 F.
  • Heat the remaining tablespoon of oil in a cast iron or other oven-safe skillet over medium-high heat.
  • Once hot, place the tenderloins in the pan, working in two batches if needed to prevent over-crowding. Sear for 3-4 minutes per side, until browned.
  • Transfer the pan to the oven and cook for 30-40 minutes, or until a thermometer inserted into the thickest part of the tenderloin registers 165 F.
  • Remove the turkey from the oven and let rest for 10 minutes, then slice and serve.

Nutrition Information

Nutrition Facts
Baked Turkey Tenderloin with Garlic Herb Marinade
Amount per Serving
Calories
298
% Daily Value*
Fat
 
11.1
g
17
%
Saturated Fat
 
1.7
g
11
%
Cholesterol
 
104
mg
35
%
Sodium
 
750.7
mg
33
%
Carbohydrates
 
3.7
g
1
%
Fiber
 
0.1
g
0
%
Sugar
 
2.8
g
3
%
Protein
 
43.3
g
87
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

  • For Whole30 and low-carb: Omit the brown sugar
  • For Paleo: Use coconut sugar or honey in place of the brown sugar
  • For Low-FODMAP: Omit the garlic. You can use 1 tablespoon of garlic-infused olive oil in its place.
Meet the Author
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Brandi Schilhab

Brandi leads our efforts on content audits, outline construction, website calendar management, and a great deal of writing. She could unashamedly watch reruns of Friends + Harry Potter movies and never get bored!⁠ ⁠ ⁠
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    Recipe Rating




  1. Barbara says

    Barbara —  10/29/2020 At 08:44

    Served this to guests last night — it was SO DELICIOUS! I am not a fan of turkey, it always seems dry and tasteless. But this! This was tender, moist and tasty! Bonus — it was so easy to prepare!!! Everyone at my dinner table raved about it! I will most definitely make this again and again!

    • Brandi Schilhab says

      Brandi Schilhab —  10/29/2020 At 08:52

      That makes us so happy, Barbara! Thank you so much for sharing this with us!!

    • Martha says

      Martha —  01/10/2021 At 18:29

      I cooked to 95 degrees and it’s over cooked. Really disappointed. Big waste of time on a Sunday nite.

  2. Carrie says

    Carrie —  11/22/2020 At 14:10

    Curious what your thoughts are about doing this in the sous vide? Would you still sear before-hand?

    • Brandi Schilhab says

      Brandi Schilhab —  11/24/2020 At 09:52

      We haven’t tried it, Carrie! I think that typically with this method, you sous vide first and then sear afterward – again, we haven’t tried it, so we can’t say for sure how it’ll turn out!

  3. Reene says

    Reene —  11/26/2020 At 18:06

    The marinade was so flavorful that no gravy was needed. And the turkey was very moist. I used a cast iron pan so next time I will either cook it at 350 deg or at 400 deg for 20 mins.

    • Brandi Schilhab says

      Brandi Schilhab —  11/30/2020 At 10:15

      So glad you enjoyed it, Reene!

  4. Chriss & Marleny says

    Chriss & Marleny —  11/26/2020 At 19:19

    Happy Thanksgiving To You & Yours Cassy Joy!

    We have never written a review for a recipe…..but had to on this one! OMG,this was the BEST turkey we have EVER had,period! Tender,juicy,savory!!! We basically followed your recipe your to a ‘T’…..except we did actually use about 2/3rds of the salt quantity and marinated it for about 1.5hrs prior to searing and then baking.

    Thank You SO MUCHO!!! Can’t wait to try more of your delish/healthy looking recipes!!

    Sincerely,
    Chriss & Marleny

    • Brandi Schilhab says

      Brandi Schilhab —  11/30/2020 At 10:12

      Awesome!! We’re so glad you loved this recipe so much!! Thank you for sharing this with us!

  5. Its Only Monday says

    Its Only Monday —  11/30/2020 At 11:43

    Homerun for Thanksgiving dinner and any other night of the week! I made this for our Thanksgiving meal instead of an entire turkey. I doubled the marinade recipe since I was making 2 packages (2 lbs each) of turkey tenderloin. I marinated all of the turkey overnight in the fridge. When I was ready to cook, I seared one pkg in the cast iron skillet then transferred to Instant Pot. I seared the 2nd pkg in the cast iron skillet, then put the skillet in the oven to finish per the directions in the recipe. Both turned out beautifully, but we agreed we liked the flavor of the oven-finished one slightly more than the Instant Pot. Definitely a keeper recipe!

    • Brandi Schilhab says

      Brandi Schilhab —  11/30/2020 At 13:54

      Amazing! We’re so glad it was a homerun!! Thank you so much for sharing this with us.

  6. E.L. says

    E.L. —  12/14/2020 At 13:48

    I loved the way this came out – lots of flavor and very juicy. My only problem is that it made such a mess on my stove and in my pan when searing it. Any suggestions on how to cut down on the mess?

    • Brandi Schilhab says

      Brandi Schilhab —  12/14/2020 At 13:53

      We’re so glad! Searing can make quite the mess, but it is *so* worth it! You may look into purchasing a splatter screen (like this one) to cut down on the mess!

    • Steven R Smasal says

      Steven R Smasal —  01/22/2022 At 15:54

      Searing not necessary. Don’t do it. I have been eating turkey tenderloins unseared for a long time. This is the 1st time I heard of searing turkey tenderloin.

  7. Ramona says

    Ramona —  12/21/2020 At 15:31

    Is the turkey to be covered while in the oven?

    • Brandi Schilhab says

      Brandi Schilhab —  12/22/2020 At 08:50

      No, it is uncovered in the oven, Ramona! Enjoy!

  8. Laura says

    Laura —  12/23/2020 At 10:32

    So excited to try this! Do you have to leave in the searing pan? Or can you place in baking dish after to bake? Thanks!

    • Brandi Schilhab says

      Brandi Schilhab —  01/04/2021 At 12:09

      You can place it in a dish if needed!

  9. Doris in AZ says

    Doris in AZ —  12/30/2020 At 10:45

    I had never made a turkey tenderloin before (and prefer dark meat), so I looked on the Jennie-o website for a recipe and found yours. I marinated the tenderloins (I used dried herbs) for about 3 hours, then browned in a regular non-stick skillet and baked in my convection toaster oven on a foil-lined tray for about 25 minutes, then let it rest. It was indeed the juiciest, tastiest white turkey meat I think I’ve ever tasted! It smelled fantastic too.

    • Brandi Schilhab says

      Brandi Schilhab —  01/04/2021 At 12:19

      Score!! Thank you so much for sharing this with us, Doris!

  10. Kier says

    Kier —  01/19/2021 At 17:48

    Would you use the rest of the marinade when finishing it up in the oven or just discard it?

    • Brandi Schilhab says

      Brandi Schilhab —  01/20/2021 At 10:29

      Totally up to you, Kier!

  11. Michelle R says

    Michelle R —  02/10/2021 At 22:09

    Made it tonight and it’s very juicy and tasty. Will save this for thanksgiving later on this year. So good. Thank you for this recipe.

    • Brandi Schilhab says

      Brandi Schilhab —  02/11/2021 At 09:03

      So glad you enjoyed it, Michelle! Thank you so much for letting us know!

  12. Jake says

    Jake —  02/23/2021 At 07:54

    DEE-licious!! I cooked it in my Ninja non-stick pan (because I can’t be trusted to properly care for cast iron), and before putting it in the oven, I poured the leftover marinade over the top of the turkey… MUAH!! Delish!

    • Brandi Schilhab says

      Brandi Schilhab —  02/23/2021 At 08:52

      So glad you loved it, Jake! Thank you for letting us know!!

  13. Ahava says

    Ahava —  02/24/2021 At 19:09

    Wonderful, easy recipe!! We are making it for the third time tonight! I used dry herbs same measurement (was out of fresh) and it came out amazing! My boyfriend loves it and can’t wait to have it again. Leftovers are perfect for sandwiches. Thank you for this awesome recipe, it is a keeper!

    • Brandi Schilhab says

      Brandi Schilhab —  02/25/2021 At 08:56

      So glad to hear that you both enjoyed this recipe, Ahava! Thank you so much for sharing this with us!

  14. Lindsay says

    Lindsay —  03/01/2021 At 19:39

    Wow! I have tried about 5 different turkey tenderloin recipes, they all came out pretty dry. I just stumbled upon this recipe and decided to give it a go. My tenderloins were so moist! I’m so happy to have finally found a reliable and delicious turkey tenderloin recipe!

    • Brandi Schilhab says

      Brandi Schilhab —  03/02/2021 At 10:37

      So glad to hear that, Lindsay!! Thanks so much for sharing this with us!

  15. Sandi Clark says

    Sandi Clark —  03/08/2021 At 11:37

    Thanks so much for this recipe and method of cooking a turkey tenderloin. Twice we’ve used Jenny O turkey tenderloin from Walmart delivery service (Yay!). When I make this, I marinate the tenderloins for a few hours. After browning in my cast iron skillet, I put some of the extra marinade on the chicken for more moisture before it goes into the oven. Cooking 30 minutes the tenderloins are over 165 degrees (175), so next time I’m going to test the meat temp. at a little less time. It’s still moist and tender but perhaps could be even better! Thank you so much for sharing this recipe! It’s so fast, easy, and yummy, it will definitely be my go to method for cooking turkey!

    • Brandi Schilhab says

      Brandi Schilhab —  03/09/2021 At 09:21

      Awesome! Thank you so much for sharing this with us, Sandi!

  16. Murielle Curcio says

    Murielle Curcio —  03/30/2021 At 20:54

    I am serving this to people who eat keto (low carb). Can I swap out the sugar for a different ingredient that would balance out the vinegar?

    • Brandi Schilhab says

      Brandi Schilhab —  03/31/2021 At 07:51

      I’d just omit it altogether and not worry about swapping it, Murielle. It’ll still be really delicious. Enjoy!

  17. Olivia says

    Olivia —  04/24/2021 At 06:31

    What a delicious surprise – apple cider and mustard, very adult flavors, I expected my kids to frown, but both (boy 10, girl 6) loved this dish! We will do this again, thank you!

    • Brandi Schilhab says

      Brandi Schilhab —  04/26/2021 At 10:00

      That’s awesome, Olivia! We’re so glad to hear that!

  18. Jennifer Fojas says

    Jennifer Fojas —  04/24/2021 At 15:21

    Recipie looks great and actually trying it now. I omitted the mustard because I really don’t like it and I didn’t even have it in the house.
    I hope it still comes out good!

    • Brandi Schilhab says

      Brandi Schilhab —  04/26/2021 At 10:01

      I think it’ll still be delicious, Jennifer!

    • Diane Lindall says

      Diane Lindall —  10/12/2021 At 09:13

      Made this last week.. I’m also not a mustard fan, but you cannot taste it in this recipe. I would go to the store to get a small bottle just to have for this. I plan on getting a pork tenderoin roast to try it. Bet it’s also to die for. It really was THAT good . Hope your family enjoys it as much as we did!

    • Brandi Schilhab says

      Brandi Schilhab —  10/13/2021 At 08:05

      Wahoo! So glad to hear that, Diane! Thank you so much for sharing this with us.

  19. Christine Blankenship says

    Christine Blankenship —  05/23/2021 At 08:57

    This recipe is outstanding!! I’ve made it twice and it’s perfect! My go to from now on.

    • Brandi Schilhab says

      Brandi Schilhab —  05/24/2021 At 08:19

      Awesome! We’re so glad you love it, Christine. Thanks so much for sharing this with us!

  20. Lourdes says

    Lourdes —  05/26/2021 At 13:42

    Can the turkey tenderloin recipe work for pork tenderloin

    • Brandi Schilhab says

      Brandi Schilhab —  05/26/2021 At 14:33

      Sure! Just make sure the internal temperature of the pork is 145°F before pulling it out of the oven!

  21. RICHARD PEIFER says

    RICHARD PEIFER —  06/10/2021 At 08:50

    Can I grill the turkey breast ?

    • Brandi Schilhab says

      Brandi Schilhab —  06/10/2021 At 09:26

      Sure! That would be delicious!

  22. Lisa says

    Lisa —  06/29/2021 At 20:29

    Thank you for this recipe. Tonight was my first attempt at turkey tenderloin and I found your recipe online when I was trying to figure out how to prepare. It came out perfect! Will definitely make again!

    • Brandi Schilhab says

      Brandi Schilhab —  06/30/2021 At 08:59

      That’s so great to hear, Lisa! Thanks so much for sharing this with us!

  23. Wen L says

    Wen L —  06/30/2021 At 05:57

    Seriously, we were amazed… moist, tender, tasty! Probably the best ever! Marinade works like magic! Wonderful to have a new easy option for dinner!

    • Brandi Schilhab says

      Brandi Schilhab —  06/30/2021 At 09:01

      Wahoo! So glad y’all loved it, Wen! Thanks so much for sharing this with us!

  24. Teresa says

    Teresa —  07/07/2021 At 18:28

    I made this for dinner tonight with the following additions: to the marinade-1 tablespoon dill mix, 2 stalks chopped celery. After braising, I added carrot sticks to the remaining marinade and poured them next to the turkey, then arranged sweet potato medallions around the pan. Everyone loved it!

    • Brandi Schilhab says

      Brandi Schilhab —  07/09/2021 At 13:00

      Wahoo! That’s great to hear, Teresa! Thank you for sharing this with us!

  25. Jelly B. says

    Jelly B. —  08/16/2021 At 18:42

    If you substitute a pork tenderloin, would the cooking time differ? I know the whole point of this recipe is that it uses turkey tenderloins, but my store did not have it. Thank you!

    • Brandi Schilhab says

      Brandi Schilhab —  08/18/2021 At 10:19

      Hi! It will differ a little bit — find instructions for cooking pork tenderloin in the oven (with times, temperatures, etc). HERE.

  26. Debbie says

    Debbie —  08/18/2021 At 20:44

    Absolutely delicious! Great recipe…will be using regularly! Thank you for sharing!

    • Brandi Schilhab says

      Brandi Schilhab —  08/24/2021 At 08:33

      I’m so glad you loved this one, Debbie! Thank you for sharing this with us!

  27. Lisa says

    Lisa —  08/20/2021 At 18:18

    Absolutely delicious! The turkey was so moist it practically melted in my mouth and the flavoring was soooo good. I’ll def be using this recipe again and again.

    • Brandi Schilhab says

      Brandi Schilhab —  08/26/2021 At 08:28

      I’m so glad, Lisa!!

  28. Wendy A says

    Wendy A —  08/25/2021 At 19:31

    I love turkey and this is by far the absolutely best recipe for a moist and delicious turkey tenderloin! My boyfriend hates white meat poultry but ate a plateful and went back for seconds! Thank you! I followed recipe as written with the exception of marinating for 2 hrs prior to cooking (only because I forgot and got busy).

    • Brandi Schilhab says

      Brandi Schilhab —  08/26/2021 At 08:15

      Wahoo! So glad that you both loved it, Wendy! Thank you for sharing this with us!

  29. Heather says

    Heather —  09/06/2021 At 12:57

    I did a 2 day buttermilk and salt brine, than did a 2 hour marinade (minus the apple cider vinegar) and it was the best turkey ive had in a long long time. Will make delicious sandwiches this week at work.

    • Brandi Schilhab says

      Brandi Schilhab —  09/07/2021 At 08:59

      Yum! I bet it was delicious, Heather!! Thank you for sharing this with us!

  30. Bobbie says

    Bobbie —  09/09/2021 At 06:41

    I was looking for a tenderloin marinade as I use to buy the marinaded pork tenderloins and wrap them in puff pastry for a fast and fancy meal but you can’t buy those anymore, so got a turkey tenderloin With so many wonderful reviews I am going to use your marinade then wrap in puff pastry like i have done with the store bought marinaded ones, hope it works

    • Brandi Schilhab says

      Brandi Schilhab —  09/09/2021 At 09:09

      Let us know how it goes, Bobbie!!

  31. Mary says

    Mary —  09/25/2021 At 08:57

    Moist and delicious!

    • Brandi Schilhab says

      Brandi Schilhab —  09/27/2021 At 07:54

      Wahoo! So glad to hear that, Mary!

  32. Ann Chapman says

    Ann Chapman —  10/05/2021 At 11:56

    I love this recipe I didn’t soak it for 30 minutes because I was hungry but it came out juicy and yummy and my husband gave me a fives up

    • Brandi Schilhab says

      Brandi Schilhab —  10/06/2021 At 08:23

      Wahoo! So glad to hear that, Ann! Thank you so much for sharing that with us.

  33. Lisetta says

    Lisetta —  10/10/2021 At 20:44

    First time cooking turkey tenderloin. Good flavor and it was good but over cooked. Next time I’ll bake at 350 and start checking at 20 minutes. And remove at 160 and let rest, tented. Will cook again.

    • Brandi Schilhab says

      Brandi Schilhab —  10/12/2021 At 08:43

      So glad you enjoyed it, Lisetta! Great notes for next time!

  34. Kathy says

    Kathy —  10/10/2021 At 21:33

    Delicious used a bottle of salad dressing called roasted garlic to marinate in

    • Brandi Schilhab says

      Brandi Schilhab —  10/12/2021 At 08:44

      That’s great, Kathy! I’m so glad you enjoyed it!

  35. Russ Purdy says

    Russ Purdy —  10/17/2021 At 08:43

    Great on the grill

    • Brandi Schilhab says

      Brandi Schilhab —  10/20/2021 At 08:31

      That’s so great to know, Russ! Thanks for sharing this with us!

  36. JJ says

    JJ —  10/17/2021 At 14:43

    This is an absolutely amazing recipe. So flavorful and the loin was so succulent. I finished it off with the cranberry orange glaze. Thanks sooo much!!!

  37. Kris says

    Kris —  10/17/2021 At 19:13

    I started marinating this and it was supposed to be only about 12 hours but ended up being 48 because I got sick. So I stuck everything in the freezer but then thawed it a couple days later and followed through with cooking and it was amazing! Tender flavourful and juicy. Even my 16-year-old loved it. A 100% HIT!

  38. Tammy Long says

    Tammy Long —  11/04/2021 At 14:09

    This was amazing! Followed the directions and cooked it for 30 minutes. It was perfectly done, juicy, not dry and the marinade was lovely, sweet and savory. It was so easy and the marinade was all things I had in the cupboard. This will definitely be added to our favorites list.

    • Brandi Schilhab says

      Brandi Schilhab —  11/04/2021 At 14:21

      Wahoo! Thank you so much for sharing this with us, Tammy!

  39. Dee Spillane says

    Dee Spillane —  11/07/2021 At 11:04

    Can you sear the turkey tenderloin and then sous vide instead of putting them in the oven?

    • Brandi Schilhab says

      Brandi Schilhab —  11/09/2021 At 10:08

      We haven’t tried it, but I don’t see why not. You could also sous vide and then sear at the end (I think that’s the most typical cook/sear order for the sous vide!).

  40. Bernadette Callan says

    Bernadette Callan —  11/08/2021 At 18:01

    Delicious marinade! I marinated for 8 hrs. So worth it. Turkey melted like butter in our mouths! I will be making this recipe ×3 for Thanksgiving. Can’t wait for everyone to try it!

    • Brandi Schilhab says

      Brandi Schilhab —  11/09/2021 At 10:11

      Wahoo! So glad to hear that, Bernadette! Thank you so much for sharing this with us!

  41. Suzanne Siegel says

    Suzanne Siegel —  11/10/2021 At 08:51

    How would you adjust this for a Turkey Breast instead of tenderloins? Have you ever done this?

    • Brandi Schilhab says

      Brandi Schilhab —  11/11/2021 At 09:47

      I haven’t, but my best recommendation would be to use an in-oven thermometer so that you can pull your turkey from the oven when it’s done (to avoid overcooking and drying it out).

  42. Michelle says

    Michelle —  11/15/2021 At 19:25

    So moist and delicious. I made this for Friendsgiving and it was everyone’s favorite dish. I used Oregano instead of thyme and rosemary and I put it in a pan with the juices and used more oregano on top. I didn’t sear it I just put in the oven covered for 30 minutes then I flipped it and added a little more oregano and uncovered it for 20 more minutes in the oven. I let it rest and then sliced it. So incredible and really easy to make.

    • Brandi Schilhab says

      Brandi Schilhab —  11/16/2021 At 11:02

      That’s so great to hear, Michelle. Thank you so much for sharing this with us!

  43. MK says

    MK —  11/17/2021 At 23:16

    Amazing recipe! My parents said this is the best turkey they’ve ever had. The recipe is super simple and comes together in no time. It’s flavorful, moist, and so easy to make. Definitely a keeper!

    • Brandi Schilhab says

      Brandi Schilhab —  11/18/2021 At 14:22

      That’s so amazing, MK! Thank you so much for sharing this with us!

  44. Betty D Hall says

    Betty D Hall —  11/25/2021 At 13:15

    Fixed a couple of these for Thanksgiving and all agreed it was the best I had made. No waste and esay.

    • Brandi Schilhab says

      Brandi Schilhab —  12/01/2021 At 14:23

      That’s amazing, Betty! Thank you so much for sharing this with us!

  45. Karen DelGrosso says

    Karen DelGrosso —  11/25/2021 At 16:21

    Hi marinade tasted so good after I made it, I had 1.25 #s turkey tenderloin & marinated 9 hrs. followed recipe to the tee, was very tender but OMG so sweet, I don’t understand what went wrong, any ideas?

    • Brandi Schilhab says

      Brandi Schilhab —  12/01/2021 At 14:24

      Hmm, I’m not sure, Karen! I haven’t heard of/experienced it being overly sweet!

  46. Nancy Clarke says

    Nancy Clarke —  11/26/2021 At 13:01

    This recipe solved BOTH of my problems with extra-lean turkey tenderloins – how to give them flavor AND how to keep them from drying out to the consistency of shoe leather! Even my turkey-hating husband made unsolicited positive comments on both the flavor and moistness. THANK YOU to the author(s) of this blog/creator(s) of this recipe!

    • Brandi Schilhab says

      Brandi Schilhab —  12/01/2021 At 14:24

      Wahoo! That’s amazing, Nancy! Thank you so much for sharing this with us!

  47. Letty says

    Letty —  11/26/2021 At 13:11

    Best Turkey I’ve ever had. Even the Turkey haters loved it!

    • Brandi Schilhab says

      Brandi Schilhab —  12/01/2021 At 14:25

      Wahoo! Love that, Letty!! Thank you so much for taking the time to share this with us.

  48. Caroline says

    Caroline —  12/19/2021 At 09:27

    This is a flavourful marinade – a hit at our house!

    • Melissa Guevara says

      Melissa Guevara —  12/30/2021 At 16:10

      So glad to hear that, Caroline! Thank you for taking the time to share this with us! ~Melissa

  49. Sharon says

    Sharon —  12/25/2021 At 18:47

    Absolutely amazing!
    I had light brown sugar
    Regular mustard
    And the recipes still came out amazing and delicious!!
    Love how the recipe is simple to follow. So grateful I found it online in a pinch.

    • Melissa Guevara says

      Melissa Guevara —  12/30/2021 At 16:11

      I’m so glad you found it as well, Sharon! Thank you for sharing with us! ~Melissa

  50. Bev Williams says

    Bev Williams —  12/30/2021 At 09:47

    this was so flavorful and tender, a keeper!!!!!!

    • Melissa Guevara says

      Melissa Guevara —  12/30/2021 At 16:11

      Love to hear that, Bev! Thank you for sharing this with us! ~Melissa

  51. Kim says

    Kim —  01/04/2022 At 18:10

    Delicious and so easy:

    • Melissa Guevara says

      Melissa Guevara —  01/05/2022 At 09:37

      Thank you for taking the time to share with us! ~Melissa

  52. Maria says

    Maria —  01/16/2022 At 19:16

    Love the recipe! Just made it tonight and so juicy!!

    • Melissa Guevara says

      Melissa Guevara —  01/17/2022 At 21:12

      I’m so glad you enjoyed, Maria! Thank you for taking the time to share this with us! ~Melissa

  53. Stephen Chetsas says

    Stephen Chetsas —  02/02/2022 At 07:01

    Absolutely delicious! Made it exactly as described in the recipe and would not change a thing. Served it with mashed potatoes, green beans and crusty bread. Thanks for this wonderful recipe!

  54. Tim Hinchliff says

    Tim Hinchliff —  04/02/2022 At 20:10

    Delicious. Seared over charcoal, then cook indirectly on the other side. Done in about 20 minutes. We gobbled ’em up like we hadn’t eaten in a week!

    • Melissa Guevara says

      Melissa Guevara —  04/05/2022 At 16:35

      Sounds delicious! Glad everyone enjoyed. Thank you for taking the time to share with us! -Melissa

  55. Jeanette says

    Jeanette —  04/12/2022 At 00:26

    If you’re thinking of making this turkey, make it! It’s delicious! We marinated the turkey tenderloins over night, they came out so tender and juicy…its the best turkey I’ve ever had! Thank you for sharing!

    • Melissa Guevara says

      Melissa Guevara —  04/16/2022 At 01:02

      We are so glad to hear that you enjoyed! Thank you so much for taking the time to share your feedback with us! -Melissa

  56. Brenda says

    Brenda —  04/18/2022 At 13:19

    Made the recipe last night and it was delicious and I’m not usually a big fan of turkey. I will use it again if I’m ever cooking a Thanksgiving or Easter dinner for two again.

    • Melissa Guevara says

      Melissa Guevara —  04/19/2022 At 01:17

      We are so glad to hear that, Brenda! Thank you for taking the time to share with us. -Melissa

  57. Tonya Pauley says

    Tonya Pauley —  04/25/2022 At 18:21

    This was excellent. I didn’t have any thyme or rosemary so I used a little basil, sage, onion powder and just a dash of Slap Ya Mama Cajun seasoning so it wouldn’t be bland. I also let the tenderloins marinade overnight and didn’t sear them before baking because I was low on time. They still turned out as juicy as can be!

    • Tonya Pauley says

      Tonya Pauley —  04/25/2022 At 18:24

      I forgot to mention that I also used Truvia brown sugar blend to reduce the carbs.

    • Melissa Guevara says

      Melissa Guevara —  04/25/2022 At 21:11

      Thank you for sharing all your great sub recommendations! -Melissa

    • Melissa Guevara says

      Melissa Guevara —  04/25/2022 At 21:10

      We are so glad to hear you enjoyed the recipe! Thank you for taking the time to share with us. -Melissa

  58. India B says

    India B —  05/26/2022 At 16:25

    I have tried this recipe a few times each a home run for me. My Fiancé is not a Turkey fan, but somehow request this recipe. I follow the directions and spices with one add in because I like a good spice (cayenne pepper). It’s truly amazing.
    Thank you

    • Melissa Guevara says

      Melissa Guevara —  06/01/2022 At 02:32

      We are so glad to hear that! Thank you so much for taking the time to share with us.

  59. Brenda Preston says

    Brenda Preston —  07/09/2022 At 09:10

    I am not a fan of turkey, but you won me over with this recipe. It is SO good!!

    • Melissa Guevara says

      Melissa Guevara —  07/13/2022 At 10:57

      We are so glad to hear that, Brenda! Thank you for taking the time to share with us. -Team F&F

  60. David says

    David —  07/16/2022 At 13:10

    5 stars
    If you simply stroll down to the first recipe it calls for a 300-degree oven. They turned out juicy and delicious.
    The second time I made this I used the jump to recipe button. (The second recipe) It is the same recipe the only difference is it uses a 400 degree oven. Don’t do it!!!! You’ll just ruin good meat.

    • Melissa Guevara says

      Melissa Guevara —  07/19/2022 At 10:52

      Thank you for bringing this discrepancy to our attention, David! We are going to test this recipe again to make sure we’re bringing the juiciest, tastiest turkey breast tenderloin to you and our readers. -Team F&F

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