Garlic Herb Turkey Tenderloin Recipe

If you’re looking for a quick, flavorful, and absolutely reliable way to enjoy turkey any night of the week, then you’re going to love this Garlic Herb Turkey Tenderloin Recipe. I absolutely love how this turns out every time — juicy, fragrant, and perfectly seasoned without any fuss. Whether you’re a turkey fan or you just want a lean, protein-packed main dish that doesn’t take hours, this recipe is a total winner. Stick around because I’m going to share all my little tips and personal touches that make it so darn good!

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Ingredients You’ll Need

The magic of this Garlic Herb Turkey Tenderloin Recipe really lies in keeping things simple but intentional. The combination of dried rosemary, thyme, and oregano with fresh garlic gives you a classic herbaceous flavor that’s cozy and guaranteed crowd-pleasing. Plus, olive oil helps create that lovely crust when you sear the turkey.

• Turkey tenderloin: Make sure it’s fresh and evenly sized if possible, so it cooks uniformly.
• Olive oil: Use good quality extra virgin olive oil for the best flavor and searing results.
• Garlic: Freshly chopped garlic delivers a bright punch—don’t skip it for this recipe.
• Sea salt: Fine sea salt helps season the meat evenly without any graininess.
• Dried rosemary: A little goes a long way—adds that piney, aromatic punch.
• Dried thyme: Offers subtle earthiness that complements the rosemary perfectly.
• Dried oregano: Boosts the savory herb profile with a warm, slightly peppery note.
• Ground black pepper: Freshly ground if you can—it wakes up all the other flavors.

Variations

I love taking this basic Garlic Herb Turkey Tenderloin Recipe and making it my own depending on the mood or season. Don’t hesitate to tweak the herbs or try new seasoning combos—you might discover a new favorite!

• Spice it up: When I want a little kick, I add crushed red pepper flakes into the herb rub. It adds a perfect subtle heat without overpowering.
• Fresh herbs: If you have fresh rosemary and thyme in your garden, swapping them in gives an even brighter herbal flavor.
• Citrus twist: Adding a splash of lemon juice or zest to the herb paste makes the turkey tasting fresh and vibrant—especially great in warmer months.
• Gluten-free: This recipe is naturally gluten-free, so it’s perfect when you need a safe, hearty meat dish without hassle.

How to Make Garlic Herb Turkey Tenderloin Recipe

Step 1: Prep and Pat Dry Your Turkey

Start by heating your oven to 350°F. Then, remove the turkey tenderloin from its packaging and gently pat it dry all over with paper towels. This step might sound small, but it’s super important—the drier the surface, the better it will brown and develop that delicious crust when searing. I discovered this trick the hard way after ending up with a steamed, rather than seared, meat surface in my early attempts!

Step 2: Make and Apply the Herb Garlic Paste

In a small bowl, combine 1 tablespoon of olive oil with chopped garlic, sea salt, rosemary, thyme, oregano, and black pepper. Stir well until it turns into a fragrant paste. Now grab the turkey and rub this herbaceous mixture all over both sides with your hands—don’t be shy! You want that flavor to really sink in. I like to wear kitchen gloves just so the garlic doesn’t linger on my fingers, but it’s optional.

Step 3: Sear the Turkey Tenderloin

Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the turkey tenderloin and sear it for about 1 minute on each side. This quick sear locks in the juices and creates that beautiful golden-brown color we all love. Here’s what I learned: don’t skip this step even if you’re in a rush—it’s a total game changer for texture.

Step 4: Roast Until Perfectly Cooked

Transfer the skillet straight to your preheated oven. Roast the turkey tenderloin for about 35 minutes, or until the internal temperature reaches 165°F using a meat thermometer. If your tenderloins vary in size, keep an eye—smaller ones might be done a bit earlier. When I first tried this recipe, I learned to rely on the thermometer instead of just the clock, and it made all the difference for perfectly cooked, juicy meat.

Step 5: Rest Before Slicing

Once out of the oven, let your turkey rest for 5-10 minutes. This resting period allows the juices to redistribute, meaning every slice will be tender and juicy instead of dry. I’ve been guilty of slicing too soon before, and trust me, patience pays off here!

How to Serve Garlic Herb Turkey Tenderloin Recipe

Garnishes

For garnishes, I often reach for fresh parsley or a sprinkle of chopped chives—they add a pop of color and just a hint of freshness that balances the garlic and herbs beautifully. A few lemon wedges on the side also brighten the flavors and give you options at the table.

Side Dishes

I like to serve this Garlic Herb Turkey Tenderloin along with creamy mashed potatoes or roasted root vegetables like carrots and parsnips. Sometimes, a crisp green salad with a tangy vinaigrette adds the perfect crunch and contrast. You really can’t go wrong with classic fall or winter sides here.

Creative Ways to Present

For special dinners, I’ve sliced the turkey tenderloin thinly and fanned it out on a large platter, drizzled with pan juices and a sprinkle of fresh herbs on top. It looks so elegant and inviting! Pair it with colorful roasted vegetables or a grain salad to make a complete, stunning plate. It’s a simple way to impress guests without stress.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the turkey cool completely before wrapping tightly in foil or placing in an airtight container. It keeps well in the fridge for 3-4 days without drying out. This makes it perfect for quick lunches or easy dinners the next day.

Freezing

I’ve frozen cooked turkey tenderloin slices wrapped individually in plastic wrap and then stored in a freezer-safe bag. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating to keep moisture intact.

Reheating

The best way I’ve found to reheat leftovers is gently in a low oven (around 300°F) covered with foil, or even in a microwave with a damp paper towel to prevent drying out. This keeps the turkey tender and juicy instead of rubbery.

FAQs

Final Thoughts

This Garlic Herb Turkey Tenderloin Recipe has become a go-to in my kitchen for its ease, flavor, and reliability. I love how it feels special without needing a ton of fancy ingredients or hours of work. If you try it, I hope it becomes a favorite in your home too—perfect for feeding the family or impressing at your next dinner. Go ahead and give it a shot—you’re going to nail it!

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