Description
This flavorful Turkey Tenderloin recipe features a robust spice rub of garlic, brown sugar, paprika, and coriander, seared to a golden crust and then oven-baked to juicy perfection. Ideal for a hearty yet healthy meal, it combines simple ingredients with an easy cooking process to deliver tender, aromatic turkey 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
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Turkey and Cooking
- 2 turkey breast tenderloins (1 1/2 to 2 lb total)
- 1 Tbsp vegetable oil
Instructions
- Prepare the Spice Rub and Season Turkey: In a medium bowl, mix together 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 to remove excess moisture, then place them in the bowl and press the spice mixture evenly onto all sides of the meat. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the meat.
- Sear the Turkey: Preheat your oven to 325ºF (163ºC). Heat vegetable oil in a large cast-iron skillet or another heatproof skillet over medium-high heat. Once hot, add the spiced turkey tenderloins and cook, turning occasionally, until a golden-brown crust forms on all sides. This should take about 2 minutes per side and helps lock in juices and flavor.
- Bake the Turkey Tenderloins: Transfer the skillet with the seared turkey directly into the preheated oven. Bake until an instant-read thermometer inserted into the thickest part of the meat registers 155ºF (68ºC), about 25 to 30 minutes. Once done, remove from the oven, cover loosely with foil, and let the meat rest for 15 minutes before slicing. This resting period lets the juices redistribute for moist, tender slices.
Notes
- For best results, marinate the turkey with the spice rub overnight to enhance the flavor.
- Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature without overcooking.
- If you don’t have a cast-iron skillet, any ovenproof skillet can be used.
- Adjust crushed red pepper flakes to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1/6 of recipe (approx. 4 oz)
- Calories: 220
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 75 mg
