Description
This Spiced-Rubbed Turkey Tenderloin with Gravy recipe offers a flavorful, juicy turkey tenderloin seasoned with a blend of spices and a tangy Dijon mustard rub. Searing the tenderloins locks in moisture before roasting them to perfection and finishing the dish with a rich, homemade gravy made from the pan drippings. A simple yet elegant meal ideal for a cozy dinner for two.
Ingredients
Scale
Turkey Tenderloin
- 2 (8 oz. each) turkey tenderloins
- 1 Tbsp. Dijon mustard
- 2 tsp. light brown sugar
- 1 tsp. chopped fresh thyme
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 tsp. ground sage
- 2 tsp. kosher salt, divided
- 2 Tbsp. neutral cooking oil (such as grapeseed oil)
Gravy
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 1 1/2 cups chicken stock
Instructions
- Prepare oven: Preheat the oven to 325°F (163°C) to ensure it’s at the right temperature for roasting the turkey tenderloins.
- Season turkey tenderloins: Pat the turkey tenderloins dry with paper towels to remove excess moisture. Rub both tenderloins evenly with the Dijon mustard. In a small bowl, combine light brown sugar, fresh thyme, garlic powder, black pepper, ground sage, and 1 1/2 teaspoons of kosher salt. Sprinkle this spice mixture evenly over all sides of the tenderloins, pressing lightly to make it adhere well.
- Cook turkey tenderloins: Heat the neutral cooking oil in a large ovenproof skillet over medium-high heat until it shimmers. Add the seasoned turkey tenderloins and sear until lightly browned on each side, about 2 minutes per side, to lock in juices and develop flavor.
- Roast turkey tenderloins: Transfer the skillet with the tenderloins to the preheated oven. Roast until an internal thermometer inserted into the thickest part of the tenderloin reads 160°F (about 15 to 20 minutes). Remove from oven and transfer the turkey to a cutting board. Let it rest for 10 minutes; the temperature will continue to rise to 165°F, ensuring it is fully cooked. Do not clean the skillet as pan drippings will be used for the gravy.
- Make gravy: While the turkey rests, melt unsalted butter in the same skillet over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, until the mixture turns light brown and develops a nutty aroma, about 1 to 2 minutes. Gradually whisk in the chicken stock and the remaining 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer, whisking frequently, and cook until the gravy thickens to desired consistency, roughly 3 to 4 minutes.
- Finish and serve: Remove the skillet from heat, strain the gravy through a fine mesh strainer to ensure a smooth texture. Slice the rested turkey tenderloins and serve them with the warm, flavorful gravy drizzled on top.
Notes
- Use a meat thermometer to ensure perfect turkey doneness and avoid overcooking.
- Letting the turkey rest after roasting allows juices to redistribute for moist, tender meat.
- Do not discard the pan drippings; they add rich flavor to the gravy.
- If fresh thyme is unavailable, dried thyme can be used but reduce quantity slightly as dried herbs are more concentrated.
- This recipe serves two but can be easily scaled up for more servings.
Nutrition
- Serving Size: 1 tenderloin with gravy
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 100 mg
