Description
This flavorful Turkey Tenderloin recipe features a savory spice rub with garlic, brown sugar, paprika, and coriander, seared to develop a golden crust and finished by baking in the oven to juicy perfection. Perfect for a simple yet impressive main dish that serves 4 to 6 people.
Ingredients
Scale
Spice Rub
- 2 tsp garlic powder
- 2 tsp packed light brown sugar
- 2 tsp paprika
- 1 tsp dill seed, lightly crushed (optional)
- 1 tsp whole coriander seeds, lightly crushed, or 1 1/4 tsp ground coriander
- 1/2 tsp crushed red pepper flakes
- Kosher salt (2 tsp)
- Freshly ground black pepper (1 tsp)
Main Ingredients
- 2 turkey breast tenderloins (1 1/2 to 2 lb. total)
- 1 Tbsp vegetable oil
Instructions
- Prepare the Spice Rub and Coat Turkey: In a medium bowl, combine garlic powder, brown sugar, paprika, dill seed if using, coriander seeds, crushed red pepper flakes, kosher salt, and black pepper. Pat the turkey tenderloins dry with paper towels, then transfer them to the bowl with the spice mixture. Press the spices firmly into the meat ensuring an even coating. Cover and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld.
- Sear the Turkey Tenderloins: Preheat your oven to 325ºF (163ºC). Heat vegetable oil in a large cast-iron or other heatproof skillet over medium-high heat. Add the turkey tenderloins and cook, turning occasionally, until all sides develop a deep golden crust, which takes approximately 2 minutes per side. This step locks in juices and adds flavor.
- Bake the Turkey to Perfection: Transfer the skillet directly into the preheated oven. Bake the turkey tenderloins for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part registers 155ºF (68ºC). Once done, remove from the oven and allow the meat to rest for 15 minutes before slicing to retain juices and ensure tenderness.
Notes
- Make sure to pat the turkey dry before applying the spice rub to ensure better adhesion and crust formation.
- Using a cast-iron skillet helps achieve a perfect sear and can go from stovetop to oven easily.
- Letting the turkey rest after baking allows the juices to redistribute for moist, tender slices.
- The optional dill seed adds a unique flavor but can be omitted if unavailable.
- You can prepare the spice rub mixture ahead of time and refrigerate for convenience.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of prepared turkey tenderloins)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
