Name: Turkey Tenderloin with Balsamic and Rosemary
Prep time: 5 min
Cook time: 25 min
Total time: 270 min
Ingredients: 1.5 lb package turkey tenderloin ((usually 2 to a pack)); 3 tbsp olive oil; 1/2 cup balsamic vinegar; 2 tbsp brown sugar; 2 tbsp fresh garlic ((chopped)); 2 tbsp fresh rosemary ((chopped)); 1 tbsp dijon mustard; 1/2 tsp salt; 1/2 tsp black pepper

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Turkey tenderloin is one of the most underrated proteins for weeknight dinners. They’re lean but super high in protein, and absorb the flavor of marinade really well. My favorite part about this Turkey Tenderloin with Balsamic and Rosemary is that it makes for a unique twist on a weeknight dinner, little different than the usual chicken breast. This one is so aromatic, makes your kitchen smell delicious!

Turkey Tenderloin Recipe

When you cook turkey tenderloin, the only thing you really need to be cautious of is overcooking it, as it is so lean, it can become dry fast. That’s why I like to marinade it- let it soak up as much flavor as it can, and add some olive oil to the marinade to moisten it up a bit.

As far as purchasing turkey tenderloins, they are available year round, but you’ll find them in excess around the holidays. After Thanksgiving, a lot of stores will put them on sale. I encourage you to stock your freezer with a few of them! It will freeze well for about 6 months.

Turkey Tenderloin Marinade Recipe

For this marinade, we use a mixture of balsamic vinegar, olive oil, fresh garlic, chopped rosemary, salt, pepper, and dijon mustard. You can modify this to your liking- more sweet, add brown sugar. Add herbs of choice. Add Worcestershire for a bit of a kick. You could even nix the herbs and add pineapple juice for a teriyaki style turkey tenderloin.

TIP: I recommend marinating the turkey tenderloins for at least 4 hours for the best flavor, but no more than 8, as the acid in the balsamic vinegar can break down the protein.

Turkey Tenderloin Cooking Methods

You can cook turkey tenderloin most any way you’d cook a chicken breast, but my favorite methods are baking and pan searing. It is a pretty fast cooking protein because it’s so lean, so the trick is to cook it until it just reaches proper temperature (165 degrees fahrenheit, use an electronic meat thermometer in the thickest center part of the tenderloin).

Baking: Preheat oven to 400 degrees. Place turkey on a foil lined sheet pan sprayed with nonstick. Bake for about 25 minutes, or until turkey reaches 165 degrees fahrenheit.
Pan Sear: Preheat a seasoned cast iron skillet (or regular skillet) on medium heat. Add 1 tbsp of olive oil to pan. Sear turkey breast on each side for about 6 minutes, or until golden brown. Turkey is fully cooked once it reaches 165 degrees fahrenheit.

Once the tenderloin is fully cooked, allow for it to rest for about 5 minutes before slicing it. This preserves the juices.

Serving & Storing Turkey Tenderloin

To give this even more flavor, I drizzle with balsamic glaze. You can either make it yourself, or buy it at the store. Trader Joes’ has a great bottle for only a few dollars.
I like to serve this with homemade rice-a-roni, and a side salad. I love turkey leftovers on a focaccia bread & cranberry sauce sandwich, too!
If you happen to have leftovers (I say ‘happen’ because my family eats all of this, usually), store them in an airtight container in the refrigerator for up to 4 days.

If you like turkey as much as I do, here’s a few more recipes you may like:

Cheers to easy delicious recipes from scratch! – Kathi and Rachel

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