This baked Turkey Tenderloin recipe with a simple spice rub is tender, juicy, and easy to prepare. It’s elegant enough for special occasions yet quick enough for a weeknight dinner, and it only takes minutes to season before cooking.
If you normally save whole turkey for holidays, oven-baked turkey tenderloins will change that. This lean cut is mild-flavored, cooks quickly, and stays tender when prepared properly.
Leftovers are fantastic—use slices for turkey tacos, sliders, or sandwiches the next day.
Because tenderloins roast fast, you can cook them on the same sheet pan or in the same oven as your vegetables so everything finishes together.
Why you’ll like this turkey tenderloin recipe:
- Quick and simple — No long marinating required. A savory dry spice paste is rubbed on, then the meat is seared and roasted.
- Minimal ingredients — Pantry staples form the rub, and you only need the tenderloins from the store.
- Diet-friendly — Low-carb, keto-friendly, and naturally gluten-free.
- One-pan clean-up — Sear in an oven-safe skillet and finish in the oven for fewer dishes.
What is a turkey tenderloin?
A turkey tenderloin is a boneless, skinless strip of meat located next to the turkey breast. It’s not the same as a whole turkey breast—this portion is naturally tender because the muscle does little work. The cut is lean, versatile, and often sold in 1–2 pound packages containing two tenderloins. If your store doesn’t stock it, ask the butcher.
Rub Ingredients
The following pantry ingredients make a thick paste-style rub that works beautifully on turkey and pork tenderloins:
- Garlic powder
- Onion powder
- Thyme leaves
- Paprika
- Black pepper
- Salt
- Olive oil
This amount of rub is enough for up to 2 pounds of meat. Adjust the olive oil to make the paste thicker or thinner. If you already have a spice blend you like, mix it with olive oil and use the same method.
Directions with Pictures
Follow these steps to make baked turkey tenderloins:
- Pat the tenderloins dry with paper towels; they often carry excess moisture from packaging.
- Combine the spices and olive oil into a thick paste. Rub the mixture evenly over both sides of the tenderloins—use clean hands or a brush.
- Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloins 1–2 minutes per side to develop color and help lock in juices.
- Transfer the skillet (or move the meat to a baking dish) and roast at 375 °F until the internal temperature reaches 165 °F—about 20–30 minutes depending on thickness. Let the meat rest a few minutes before slicing.
Tip: Use an oven-safe skillet or cast iron so you can sear and then finish the meat in the oven without extra transfer.
When is turkey tenderloin done?
Tenderloin is safe and best when it reaches an internal temperature of 165 °F. Insert a meat thermometer into the thickest part to verify doneness. Because tenderloins are very lean, monitor the temperature closely to avoid drying them out. Properly cooked meat will be white and moist and release clear juices.
Storage
Store leftover turkey slices in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw thoroughly in the refrigerator before reheating.
What to serve with turkey tenderloins?
Turkey tenderloins pair well with classic holiday sides or lighter weeknight options. Consider:
- Mashed potatoes or cauliflower mash
- Oven-baked stuffing (for special occasions)
- Cranberry sauce or a low-sugar cranberry compote
- Roasted or mashed sweet potatoes
- Steamed or roasted green vegetables and a drizzle of gravy if desired
For low-carb weeknight sides, try cauliflower mash, crispy roasted green beans, or sautéed garlic baby carrots.
More Turkey Tenderloin Recipes
If you want other quick turkey ideas, try marinated turkey tenderloins or herb-crusted and breaded versions for a different flavor and texture.
📋 Recipe
Easy Baked Turkey Tenderloin Recipe
Equipment
- Meat thermometer
- Oven-safe skillet or baking dish
Ingredients
- 1.5 pounds turkey tenderloins, patted dry
Turkey Rub
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon thyme leaves
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2½ Tablespoons olive oil, divided (about 1 Tablespoon for searing)
Instructions
- Preheat oven to 375 °F.
- Pat turkey tenderloins dry with paper towels.
- Mix the spices with 1½ Tablespoons olive oil to form a paste. Rub the paste over both sides of the tenderloins.
- Heat the remaining olive oil in a large skillet over medium-high heat. Sear the tenderloins 1–2 minutes per side.
- Transfer the skillet or place the tenderloins in a baking dish and roast, uncovered, about 25 minutes or until the internal temperature reaches 165 °F. Use a meat thermometer for accuracy.
- Let the meat rest a few minutes, then slice and serve.
Notes
See the step-by-step pictures and serving ideas above. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 148 kcal | Carbohydrates: 1 g | Protein: 32 g | Fat: 2 g