Garlic and Herb Turkey Tenderloin

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Turkey isn’t just for Thanksgiving! This moist turkey tenderloin has lots of flavor from a blend of herbs and garlic, and it’s easy enough to prepare for weeknight dinners.

My husband absolutely loves turkey, which means every Thanksgiving he attempts to cook bigger and bigger birds in an effort to have enough leftovers to appease his craving.

There’s never quite enough left though, so it’s a good thing you can actually eat turkey all year!

One of my favorite ways to prepare turkey is to grab some turkey tenderloins and roast them in the oven. It doesn’t take long, so it’s a great option for a fast dinner.

Turkey can take on all sorts of different flavors, but my favorite combination is garlic and herbs. I use fresh herbs in the summer, but because I always keep dried herbs on hand, I can whip this recipe up any time.

You’ll love how moist and flavorful this baked turkey tenderloin is!

Ingredients for turkey tenderloin

You’ll need:

Turkey tenderloin – If you’re unsure just what IS turkey tenderloin, you’re not alone! While the word tenderloin is more commonly associated with beef or pork cuts, the turkey tenderloin is another option.

This cut comes from the turkey breast and is considered one of the most tender parts. Turkey tenderloins are cut away from the larger turkey breast, and are boneless, so they are easy to prepare.

Turkey tenderloins are typically sold in packages of 2. The total weight will vary between 1 and 2 pounds.

Olive oil – Oil is needed both for the pan, and for coating the turkey. I prefer to use olive oil in cooking, but you can also use avocado oil or your favorite cooking oil. 

If using coconut oil or ghee, make sure it is melted.

Garlic – Garlic cloves can vary a lot in size, so for this recipe I’ve measured the final chopped amount. You can always add more garlic, of course!

Herbs – Using dried herbs in this recipe means you can make it in any season. Rosemary, thyme, and oregano are all classic flavors that pair well with the turkey and garlic.

If using fresh herbs, keep in mind that 1 tablespoon chopped fresh herb is approximately 1 teaspoon dried herb.

 Salt and pepper – Seasoning is important! I include the salt and pepper in the herb rub to infuse the turkey with flavor.

How to make this recipe

Heat the oven to 350°F.

Unwrap your turkey tenderloin and place on a large plate. Use a few paper towels to pat turkey dry on all sides. This will help the seasoning mixture stick to the turkey, so don’t skip this step!

Chop or press your garlic so that you have 2 tablespoons. You can also use pre-chopped garlic or garlic paste from a tube, if you like.

Add to a small bowl along with the dried rosemary, dried thyme, dried oregano, salt, and a pinch of black pepper (or freshly cracked pepper from a grinder). 

Pour in 1 tablespoon of olive oil, and mix well to form a paste.

Rub this mixture evenly over the whole turkey tenderloin on both sides. Let the turkey rest while the oven comes to temperature.

Once the oven is ready, add the remaining olive oil to an oven-safe skillet and set over medium-high heat. Tilt the pan to coat evenly.

When the oil is hot, place the turkey into the pan, leaving some room between the pieces. Sear the turkey for 1 minute on both sides.

Once seared, place the pan into the hot oven.

Cook turkey tenderloin in the oven for about 35 minutes, until the internal temperature reaches 165°F. 

If your tenderloins are a unequal in size, you might need to remove one to rest while the other finishes cooking. It’s important to not overcook the turkey, as it will become tough and dry if overcooked.

Note that the total cook time will vary depending on the size of your tenderloins and their thickness.

Once fully cooked, remove from the oven and allow the turkey to rest for 5-10 minutes before slicing. This helps the juices settle and redistribute in the turkey, ensuring a perfectly moist bite in each slice!

You can cover your turkey with a piece of foil to keep it warm while it rests. If your sides aren’t ready yet, I definitely recommend this!

Cut the turkey into thin slices of ½ inch or less and serve with your favorite sides.

Tips and tricks

Use an oven-safe skillet, such as a cast iron pan or stainless steel pan with metal handle, to cook this turkey. This will allow you to transfer it straight from the stovetop to the oven, no extra pans needed!

If you do not have an oven-safe skillet, bake the turkey in a 9×13-inch casserole pan. Make sure to coat with nonstick spray.

You do not need to use a roasting rack below the turkey tenderloin (and in fact, it may dry out the turkey!).

Use an instant-read thermometer to ensure the turkey is fully cooked. Insert the probe from the side of the tenderloin, and check that it is at 165°F.

What to serve with turkey tenderloin

This turkey tenderloin is a really great dinner option because it goes with so many things! You can make it part of your Thanksgiving feast or dinner any time of the year.

Whip up a batch of maple bacon Brussels sprouts or sautéed radishes along with a salad dressed in homemade ranch. I love turkey with Southern green beans or bacon-wrapped asparagus, too. Herb roasted mushrooms complement the flavors in the turkey and cook up quickly.

Add some buttermilk biscuits or jalapeño cheddar cornbread, or a pan of one-pot mac and cheese.

This juicy roast turkey tenderloin is a winner in my kitchen, and it’s sure to be a favorite at your house, too!