Easy Turkey Tenderloin

Turkey Tenderloin is an easy option for dinner any day of the week! Learn how to cook turkey tenderloin in one pan with carrots, red peppers and onions to make it a complete meal. This delicious recipe requires only a few ingredients and less than 10 minutes of prep.

Simple ingredients create the best meals. No need to marinate anything for this recipe, as you just dump everything into the baking dish and bake. This simple turkey tenderloin recipe comes together to create a light, fresh and flavorful weeknight or holiday meal. I’ll let the stellar 5 star reviews speak for themselves!

A delicious turkey dinner is always a good option for entertaining, but it also makes a great meal for two! Because the turkey is roasted with some simple vegetables, it creates the perfect complete dinner to share with your whole family or for a special occasion.

It’s the perfect easy weeknight meal but also works well for a small gathering at Thanksgiving or Christmas. Serve it with homemade cranberry sauce or spinach and arugula salad!

Why this Easy Turkey Tenderloin Recipe is the Best

• Juicy and flavorful: Lock in the natural flavors of the turkey tenderloin while roasting in the oven with a simple wine broth mixture. The veggies add even more flavor.
• An entire meal in one dish: When you cook the tenderloin with the side of veggies, you can cook an entire meal in one dish. Or add a salad or other side dishes for a more filling meal.
• Perfect for weeknights or for a smaller crowd at Thanksgiving dinner or Christmas: We love making this recipe all year long. If you’re hosting a smaller gathering during the holiday season, then you can make this dish instead of a whole turkey in a fraction of the time.

What is Turkey Tenderloin?

Turkey tenderloin is a smaller, leaner and more tender cut from inside of the turkey breast. You may also see them labeled as turkey breast tenderloins. It is not the same as a turkey breast. A full breast of turkey is larger and can include bones and skin.

Turkey tenderloin is a more tender lean white meat so I prefer it to turkey breast. It also cooks easily, has tons of flavor and makes an easy meal.

Ingredients You Need

• Turkey Tenderloin: You can find turkey tenderloin at your local grocery store. You can also substitute with boneless or bone-in turkey breast.
• Vegetables: Carrots, yellow onion and sweet red pepper are the perfect compliment to the turkey.
• Broth: You will need a combination of white wine and chicken broth. If you don’t want to use white wine, you can substitute with all chicken broth. For wine, I prefer a crisp white wine such as sauvignon blanc or pinot grigio. You can even use an inexpensive cooking wine, but the flavor will not as good.
• Seasonings: You will need salt, freshly ground black pepper, garlic powder and dried rosemary.
• Olive Oil: Adds flavor to the turkey and vegetables and is an essential element for cooking.

How to Cook Turkey Tenderloin in Oven

This easy recipe comes together to create a complete meal with both turkey and fresh vegetables for serving.

1. Assemble the meat and veggies: Coat a rectangular baking dish with olive oil. Add sliced carrots, sliced onions and sliced red peppers to the bottom of the dish. Drizzle the vegetables with olive oil and toss to coat. Sprinkle the turkey tenderloin with salt and pepper, then place in the baking dish.
2. Prepare the broth mixture: Next, whisk together white wine, chicken broth, garlic powder and dried rosemary. Pour the liquid over the tenderloin.
3. Bake: Cover the dish with foil and roast in the oven at 400 degrees Fahrenheit for 30 to 40 minutes, until the turkey reaches an internal temperature of 160° F in the thickest part. Turn on the broiler and broil for 4 to 5 minutes until browned.
4. Serve: Let the tenderloin rest for 5 to 10 minutes before serving warm.

Slow Cooker Instructions

If you want to cook this recipe in a slow cooker, add all of the ingredients to the slow cooker and cook on low for 6 hours. Check after 4 hours to prevent overcooking the turkey. It should be cooked to an internal temperature of 165°F (but I usually take it out when it’s 163°F.

Alternatively, you can cook on high for 1 hour, then lower heat to low and cool for 3 to 4 hours, checking for doneness after 3 hours.

Variations and Substitutions

• Vegetables: I also love adding sliced red potatoes, brussels sprouts or cubed sweet potato. You can omit the red peppers and add more carrots, if desired.
• Seasonings: If you don’t like rosemary, you can substitute it for another dried herb like Italian seasoning or basil or use fresh herbs like rosemary or basil, if desired.
• Sear the meat before baking: Another way to lock in the flavors is to sear the turkey tenderloin in a cast iron skillet or large skillet before baking. If you do this, you can skip the broiling step at the end.
• Using a larger turkey tenderloin: If you want to cook a bigger tenderloin, you can still cook it at 400°F, but it will take longer to bake. Adjust the cook time based on the size of your tenderloins, being careful to keep a close eye on it while baking. Keep in mind that if it takes a lot longer to cook, then the vegetables will be overcooked.
• Using pork tenderloin: Yes, you can substitute the turkey tenderloin for pork tenderloins. For pork you can bake at 400°F for 20-30 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F.

Recipe Tips

• For perfectly juicy turkey: Follow the full recipe instructions and do not overcook the turkey tenderloin. Since tenderloin is a lean cut of meat, avoid overcooking the turkey as it will dry out if it’s overcooked. Letting the turkey rest before serving and using a meat thermometer to check the temperature will yield the best results.
• Let the turkey rest: After you pull the turkey out of the oven. Let it rest for 5-10 minutes to lock in the juices.
• Use a meat thermometer to ensure the internal temperature reaches 160° Fahrenheit. This helps to ensure that you do not overcook the turkey. The turkey will continue to cook to 165°F as it rests.
• Adjust the seasonings to fit your taste. Turkey is naturally low in fat and provides immunity-boosting nutrients like iron, zinc and potassium. It soaks in the flavor of whatever seasonings or marinades it’s cooked with so you can even experiment with your own flavor combination.
• Locate turkey tenderloin at your local grocery store. If you can’t find a certain cut of meat at the grocery store, mention it to an employee in the meat department. They may be able to order one for you.
• Adapt for smaller or larger sizes of turkey tenderloin. You can even use this recipe for boneless or bone-in turkey breast.

Make Ahead and Storage Instructions

If you’re planning to make ahead, I would prepare everything in advance without baking. Then bake according to instructions.

Prep Ahead: You can prep everything the night before, without baking, cover in aluminum foil or plastic wrap and store in the refrigerator. Always make sure the turkey is covered or stored in a sealed container.

Storage: Store leftover turkey tenderloin in an airtight container for up to 3 days.

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