Description
This Garlic Rosemary Turkey Tenderloin is tender, juicy, and infused with fresh herbs and garlic for a flavorful main dish. It’s simple enough for a weeknight dinner yet elegant enough to serve for holidays or special occasions. With minimal prep and a short roasting time, this recipe delivers delicious results without the fuss of cooking a whole turkey.
Ingredients
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2 turkey tenderloins (about 1½ pounds total)
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4 garlic cloves, minced
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2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)
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3 tablespoons olive oil
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1 teaspoon lemon zest
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika (optional, for color and flavor)
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½ teaspoon onion powder
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1 tablespoon fresh lemon juice
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Optional garnish: fresh rosemary sprigs and lemon slices
Instructions
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Pat the turkey tenderloins dry with paper towels to remove surface moisture. This helps the marinade stick and creates a golden crust.
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In a bowl, combine olive oil, garlic, rosemary, lemon zest, salt, pepper, paprika, and onion powder. Mix until well blended.
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Rub the marinade evenly over the tenderloins, coating all sides. Place in a dish, cover, and refrigerate for at least 30 minutes or up to 4 hours.
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Preheat the oven to 375°F (190°C). Remove the turkey from the fridge and let sit for 10–15 minutes.
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Place the tenderloins in a lightly greased or parchment-lined baking dish. Roast for 25–35 minutes, until the internal temperature reaches 165°F (74°C).
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Remove from the oven, drizzle with lemon juice, and tent loosely with foil. Rest for 10 minutes.
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Slice into medallions, garnish with rosemary and lemon, and serve with your favorite sides.
Notes
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For best flavor, use fresh rosemary, but dried can be substituted.
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Always check doneness with a meat thermometer to avoid overcooking.
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Marinating longer (up to 4 hours) enhances the garlic and rosemary flavor.
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Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes