Name: Turkey Tenderloin
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 1/2 teaspoons garlic powder -; 1 teaspoon smoked paprika -; 1 teaspoon ground cumin -; 1 teaspoon kosher salt -; 1/2 teaspoon black pepper -; 1/2 teaspoon sugar -; 2 turkey tenderloins (about 1 1/2 pounds) -; 1 tablespoon extra-virgin olive oil -; 2 tablespoons whole-grain Dijon mustard -; 2 tablespoons salted butter -; 1 large orange, halved -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Tenderloin

1. 1 1/2 teaspoons garlic powder -

2. 1 teaspoon smoked paprika -

3. 1 teaspoon ground cumin -

4. 1 teaspoon kosher salt -

5. 1/2 teaspoon black pepper -

6. 1/2 teaspoon sugar -

7. 2 turkey tenderloins (about 1 1/2 pounds) -

8. 1 tablespoon extra-virgin olive oil -

9. 2 tablespoons whole-grain Dijon mustard -

10. 2 tablespoons salted butter -

11. 1 large orange, halved -

How to cook deliciously - Turkey Tenderloin

1. Stage

Preheat the oven to 350°F. Move a rack to the center of the oven and preheat. Choose a sturdy, oven-proof skillet that’s big enough to accommodate the turkey tenderloins with some room around them.

2. Stage

Make the spice rub and season the turkey: In a small bowl, stir together the garlic powder, paprika, cumin, salt, pepper, and sugar until blended. 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.

3. Stage

Brown the turkey: Heat the skillet over medium-high heat. Add the oil and swirl to coat the pan. Once hot and shimmering, add the tenderloins in a single layer. Cook until nicely browned on both sides, about 3 minutes per side.

4. Stage

Finish cooking in the oven: Transfer the skillet to the oven and bake until the turkey is cooked through, about 30 minutes. 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).

5. Stage

Make the mustard sauce: As soon as the turkey is done, move it to a carving board to rest for 10 minutes. While the pan is still hot, add the mustard, butter, and juice from the orange. Stir to melt the butter and blend the ingredients with the pan drippings.

6. Stage

Slice and serve: Cut the tenderloins into 1/2-inch thick slices. Arrange on a serving plate or platter. Transfer any juices that pooled on the carving board into the mustard sauce. Stir and pour into a small pitcher or bowl for serving alongside. Love the recipe? Leave us stars below!