Two tenderloins weigh in at roughly a pound and a half, a far cry from your typical 20-pound Tom. Best of all? The tenderloin is as its name implies: tender, succulent, and, when served with a sweet and tangy maple mustard sauce, very tasty, too!
What Is Turkey Tenderloin?
The tenderloin is a thick strip of meat that’s cut from the turkey breast. It’s boneless, skinless white meat that is prized for being one of the most tender parts of the bird. The relatively small size of the tenderloin means it cooks in minutes rather than the hours that a whole turkey demands.
Where to Buy Turkey Tenderloins
The lead-up to Thanksgiving is the best time to get your hands on turkey tenderloin. Look to your local butcher or supermarket to see if they stock it. If not, they may be able to order it for you.
How to Cook It Just Right
What’s tricky about cooking a turkey is that the breast cooks more quickly than the legs and thighs, so by the time the latter is done the breast is overcooked. The tenderloin, however, is far more uniform in shape and is entirely white meat. That makes it easier to avoid overcooking. The key is keeping an eye on your oven and having an instant-read thermometer handy. When the temperature hits 160 degrees in the thickest part of the meat, it’s time to pull it out.
About the Maple Mustard Sauce
This turkey is plenty tasty with the spice rub alone, but it takes no more than a minute or two to turn the precious juices left behind in the skillet into a savory pan sauce. All you need is whole-grain mustard, the juice of an orange, and a bit of butter. Stir that into the juices in the skillet while your tenderloins rest and you’ve got a sauce to spoon over the turkey slices at the table.
What to Serve with Turkey Tenderloin
For Thanksgiving and other holidays, traditional side dishes, from mashed potatoes to cranberry sauce, are ideal accompaniments. If you’re making this recipe for a weeknight supper, serve with anything you’d serve alongside a roast chicken, such as a big salad, roast vegetables, or sautéed greens. Leftovers are also terrific sliced thin for sandwiches.
For When You Don’t Need a Whole Bird
Roast Turkey Breast with Breadcrumb Stuffing Smothered Turkey Wings Braised Turkey Legs Instant Pot Turkey Breast and Gravy Chard and Prosciutto Stuffed Turkey Breast
Lay the turkey tenderloins on a clean work surface and pat them dry with a paper towel. Sprinkle the spice rub on the exterior of the tenderloins until nicely coated. The time will vary depending on the shape and size of the tenderloins. Use an instant-read thermometer to check for doneness. Remove the turkey from the oven when the thermometer registers 160°F in the center of the fattest section of each tenderloin, keeping in mind the temperature will continue to rise once it’s out of the oven (the USDA recommends an internal temperature of 165°F). Love the recipe? Leave us stars below!
