Baked Turkey Tenderloin with Garlic Herb Marinade

side view of two sliced turkey breast tenderloins sitting on a white plate

4.6 from 11 reviews

This turkey tenderloin is moist, tender, and ultra-flavorful thanks to a marinade of apple cider vinegar, brown sugar, garlic, and fresh herbs!


  • 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


  1. In a large bowl, whisk together the vinegar, brown sugar, mustard, garlic, seasonings, 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.
  2. Preheat the oven to 400 F.
  3. Heat the remaining tablespoon of oil in a cast iron or other oven-safe skillet over medium-high heat.
  4. 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.
  5. 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. Remove the turkey from the oven and let rest for 10 minutes, then slice and serve.



  • 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.

Keywords: turkey, turkey breast, turkey tenderloin, garlic herb turkey