Spiced-Rubbed Turkey Tenderloin With Gravy Recipe

I have to tell you about this Spiced-Rubbed Turkey Tenderloin With Gravy Recipe because it quickly became one of my favorite weeknight dinners. It’s the perfect balance of cozy spices and tender, juicy turkey that’s easy enough to whip up any night but special enough to impress guests. Plus, the homemade gravy that comes together right in the same pan? Total game changer.

When I first tried this recipe, I was amazed at how the simple spice rub transformed the turkey tenderloin—flavorful without being overpowering. If you’re looking for a dish that feels comforting and elegant without a bunch of fuss, you’ll love this Spiced-Rubbed Turkey Tenderloin With Gravy Recipe as much as I do.

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Ingredients You’ll Need

All the ingredients come together to create a balance of savory, spicy, and comforting flavors. Plus, most are pantry staples, making it easy to pull this Spiced-Rubbed Turkey Tenderloin With Gravy Recipe together without a special grocery run.

• Turkey tenderloins: These are lean, tender, and cook quickly—perfect for a weeknight meal.
• Dijon mustard: Adds a subtle tang that helps the spice rub stick and enhances flavor complexity.
• Light brown sugar: Offers a touch of sweetness that balances the savory spices.
• Fresh thyme: Fresh herbs really elevate dishes—I recommend fresh for brightness, but dried works in a pinch.
• Garlic powder: Convenient way to add garlicky depth without chopping fresh cloves.
• Black pepper: Freshly ground makes a noticeable difference here for a lively bite.
• Ground sage: Earthy and aromatic, it brings out that classic fall flavor.
• Kosher salt: Divided—used in the rub and the gravy to season perfectly throughout.
• Neutral cooking oil: Grapeseed or another high smoke point oil works best for searing without burning.
• Unsalted butter: For a rich, silky gravy base without extra salt.
• All-purpose flour: Helps thicken the gravy into that luscious, silky texture.
• Chicken stock: The backbone of the gravy—choose a good quality one for the best flavor.

Variations

I love tweaking this dish depending on the season or what I have on hand. Don’t be afraid to personalize the spice rub or swap ingredients—you’ll find that it’s quite forgiving and adaptable.

• Herb Swap: I sometimes swap fresh thyme for rosemary or sage for a slightly earthier flavor, and it always turns out tasty.
• Heat It Up: If you like a little kick, sprinkle a pinch of cayenne or smoked paprika into the spice rub—I discovered this trick to add warmth without overwhelming the turkey.
• Gluten-Free Gravy: Use cornstarch instead of flour to thicken the gravy if gluten is a concern.
• Make It a Meal: Add sliced mushrooms in the pan before making the gravy to amplify earthy flavors and bulk it up.

How to Make Spiced-Rubbed Turkey Tenderloin With Gravy Recipe

Step 1: Prep and Season Your Turkey

Start by preheating your oven to 325°F while you prepare the tenderloins. Pat your turkey dry with paper towels—this step is key to getting a nice sear later. Then, spread a thin layer of Dijon mustard over each tenderloin; this helps the spice rub stick and adds a subtle tang. In a small bowl, mix together the brown sugar, fresh thyme, garlic powder, black pepper, ground sage, and most of the salt. Sprinkle that spice blend generously over both sides of the meat and gently press so it adheres well. Set the tenderloins aside while you heat your skillet.

Step 2: Sear and Oven-Roast the Turkey

Heat your neutral cooking oil in a large ovenproof skillet over medium-high heat until it shimmers. You want it hot enough to sear the turkey quickly but not so hot it smokes. Add the tenderloins and cook for about 2 minutes per side, aiming for a golden-brown crust. Don’t worry about cooking through here; the oven will finish it. Now slide the whole skillet into the preheated oven and roast until a thermometer inserted into the thickest part reads 160°F—usually about 15 to 20 minutes. After removing from the oven, transfer the turkey to a cutting board and let it rest for 10 minutes; the residual heat will bring it up to a safe 165°F and lock in the juices.

Step 3: Create the Delicious Gravy

While your turkey rests, don’t clean the skillet! Place it back on the stove over medium heat and melt the butter. Stir in the flour to create a roux; keep whisking constantly for 1 to 2 minutes until the mixture turns light brown and gives off a nutty aroma. Slowly pour in the chicken stock while whisking to avoid lumps. Add the remaining salt and let the gravy simmer until it thickens, about 3 to 4 minutes. To get that silky smooth gravy, strain it through a fine mesh sieve right into a serving dish. Slice your turkey tenderloin and pour that gravy over top—or serve it on the side for dipping.

How to Serve Spiced-Rubbed Turkey Tenderloin With Gravy Recipe

Garnishes

I like to sprinkle chopped fresh parsley or thyme leaves right before serving—it adds a fresh pop of color and a hint of herbal brightness. Some freshly cracked black pepper on top also amps up the presentation and flavor.

Side Dishes

Mashed potatoes are an obvious favorite to soak up that luscious gravy, but I also love pairing this turkey tenderloin with roasted root vegetables or a simple green salad dressed with lemon vinaigrette to balance the richness. For something cozy, creamy polenta or buttered green beans are wonderful sides, too.

Creative Ways to Present

For special occasions, I’ve sliced the turkey and fanned it out on a wooden board with gravy in a small bowl alongside roasted garlic cloves and fresh herb sprigs. It makes for a beautiful, inviting spread that’s sure to impress your guests without being fussy.

Make Ahead and Storage

Storing Leftovers

I store leftover sliced turkey and gravy separately in airtight containers in the fridge. This helps keep the meat tender and the gravy fresh. Leftovers usually stay great for up to 3 days.

Freezing

You can freeze both the cooked turkey tenderloin and gravy. Just wrap the turkey tightly in plastic wrap and foil or use a vacuum-sealed bag. Gravy freezes well in a freezer-safe container. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat sliced turkey gently in a covered pan over low heat with a splash of broth or water to keep it moist. Warm gravy separately, stirring occasionally, until heated through. Combining them at serving makes it taste freshly made again.

FAQs

Final Thoughts

This Spiced-Rubbed Turkey Tenderloin With Gravy Recipe holds a special place in my meal rotation because it’s just so straightforward and satisfying. The spices, the juicy meat, and that rich gravy make it feel like a little celebration every time I make it at home. I hope you give it a try—you might find, like I did, that it quickly becomes your go-to when you want a cozy, comforting meal that’s surprisingly easy to prepare. And trust me, your family will thank you.

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