Herb Crusted Turkey Tenderloin
photo by marinecopper
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 1⁄4 lbs boneless skinless turkey tenderloins (I use Jennie-O, it is two pieces total)
- 1 tablespoon honey mustard
- 1 tablespoon lemon zest
- 1 teaspoon dried rosemary
- 2 teaspoons dried oregano
- salt and pepper
directions
- Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
- Season the turkey with salt and pepper all over.
- Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
- Bake in oven until thermometer reads 160 or about 35-40 minutes.
- Let rest about 10 minutes before slicing. Enjoy :).
Questions & Replies
Reviews
-
I didn't have honey mustard so I used mayo instead. Also added some minced garlic and some shredded parmesan. I know, I know - different recipe - I say that all the time when people change the recipes up. The house smells absolutely fantastic and it was so tender and moist and tasted delicious. My husband and I are thinking several tenderloins instead of a whole Turkey for Thanksgiving.
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Loved this recipe. The meat stayed moist and it was a bit crusty. The tenderloins I bought weighed one and a quarter pounds, and consisted of two pieces. So the larger piece was done in about 30-35 min. and the smaller piece took about 25 min. I was using a convection oven. I used regular brown spicy mustard and added two teaspoons of honey. I only used the rosemary not oregano. Did not use lemon zest. The best tip I can give is to make this on a foil lined pan coated lightly with cooking spray or oil. I always use this method and in this case the foil was really quite blackened with the mustard on it burning. The turkey, however, came out perfectly.
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I didn't have lemon zest, so I added a tablespoon of RealLemon juice, and a sprinkle of salt with lemon zest in it. I also noticed that I had a carton of plain Greek yogurt that needed to be eaten soon, so I added that, too, as well as some honey-gold Yukon potatoes. Coated everything with the mixture. Cooked it all in a glass casserole dish for one hour. Came out creamy instead of crispy, but delicious.
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Great recipe! So moist and tender. I like to throw ingredients in ziplock bag and add tenderloins and mix.....then freeze. Makes a great freezer meal and nice to know it's ready to go. For sides I serve Stovetop dressing, mashed potatoes (pre-made) and a jar of gravy.....probably high in sodium but talk about a fast easy meal!!!!!
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