This easy turkey tenderloin recipe is ideal for Thanksgiving or a simple weeknight meal — juicy, well-seasoned, and ready in under two hours. A straightforward marinade keeps the meat tender and flavorful, and the recipe scales easily for any number of guests.
YOU WILL LOVE THIS “BIG BIRD” THANKSGIVING ALTERNATIVE
If your Thanksgiving looks like ours — a few adults battling for the last scoop of mashed potatoes and kids who only care about rolls and whipped cream — roasting a whole turkey can feel like overkill. That’s where this turkey tenderloin shines. It captures the familiar Thanksgiving flavor without the fuss: less handling, less oven space, and still plenty of juicy, flavorful meat.
The tenderloin stays moist thanks to a simple marinade that’s easy to adjust. It’s also flexible: serve it with classic holiday sides or slice it for sandwiches and salads through the week.
NOT JUST FOR THANKSGIVING
This recipe is special enough for holidays but quick enough for a weeknight. Pair with garlic mashed potatoes and green beans for a comforting meal, or slice the cooled tenderloin for sandwiches and sliders. Leftovers keep well and are very versatile.
Once you realize how easy it is to get tender, perfectly cooked turkey without carving a whole bird, this will become a go-to recipe long after the holidays.
INGREDIENTS YOU WILL NEED
This version is written for a 24 oz (680 g) pack of turkey tenderloin. If you have a different size or want to scale the recipe, adjust the marinade and spice amounts proportionally. Exact measurements are helpful, but don’t worry if you need to tweak seasonings to taste.
The marinade base is olive oil, apple cider vinegar, and brown sugar (or maple syrup). The spice blend includes garlic, dried thyme, dried oregano, paprika, salt, and pepper. If you substitute fresh herbs for dried, use about half the amount listed for dried herbs.
HOW TO MAKE TURKEY TENDERLOIN
The method is straightforward. Allow at least 1 hour for the tenderloin to marinate; 24 hours is ideal if you have the time. Even a short marinade delivers good flavor, so this recipe is forgiving when you’re short on time.
Make the marinade: In a medium bowl, whisk together the olive oil, apple cider vinegar, brown sugar (or maple syrup), minced garlic, dried thyme, dried oregano, paprika, salt, and black pepper until well combined.
Marinate the turkey: Place the tenderloins in a shallow dish or a zip-top bag and pour the marinade over them, turning to coat. Seal and refrigerate for at least 1 hour and up to 24 hours.
Sear the tenderloin: Heat a 10″ cast iron or heavy oven-safe skillet over medium-high heat. Add a little oil, then sear the tenderloins 2–3 minutes per side without moving them so they develop a nice brown crust. This adds flavor and texture and helps seal in juices.
Bake to finish: Transfer the skillet to a 400ºF (204ºC) oven and bake 20–22 minutes for the 24 oz package. If your pan is not oven-safe, transfer the seared tenderloins to a baking dish before putting them in the oven.
CHECK FOR DONENESS
Use a digital instant-read thermometer to check the thickest part of the tenderloin. The internal temperature should reach at least 160ºF (71ºC) before resting. If it hasn’t reached that temperature, return it to the oven for a couple more minutes and check again. When removed from the oven, tent the meat with foil and rest for 10 minutes; carryover cooking will bring the final internal temperature to the recommended 165ºF (74ºC).
SERVE WITH FAVORITE SIDES
For a traditional Thanksgiving plate, serve with stuffing, garlic mashed potatoes, green beans, and cranberry sauce. For a weeknight dinner, roasted herbed potatoes and a crisp cucumber salad make a fresh, easy accompaniment.
The Best Turkey Tenderloin Recipe
Ingredients
- 3 Tablespoons (45 mL) extra virgin olive oil
- 3 Tablespoons (45 mL) apple cider vinegar
- 1 1/2 Tablespoons (19 g) firmly packed light brown sugar or maple syrup
- 3 medium cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 24 ounces (680 g) turkey tenderloin (see notes)
Instructions
- In a medium bowl, whisk together the olive oil, apple cider vinegar, brown sugar or maple syrup, minced garlic, dried thyme, dried oregano, paprika, salt, and black pepper until combined.
- Place the turkey tenderloins in a shallow dish or large zip-top bag and coat them with the marinade. Seal and refrigerate for a minimum of 1 hour and up to 24 hours for best flavor.
- When ready to cook, preheat the oven to 400ºF (204ºC).
- Heat a 10″ cast iron or heavy-bottomed oven-safe skillet over medium-high heat. Add a little oil if needed.
- Using tongs, transfer the marinated tenderloins to the hot skillet and sear without moving for about 2–3 minutes per side, until browned.
- After searing, place the skillet in the preheated oven and bake 20–22 minutes. Check the internal temperature in the thickest part with a digital instant-read thermometer; it should read at least 160ºF (71ºC). If needed, return to the oven for a couple more minutes.
- When the tenderloins reach the safe temperature, remove them from the oven, tent loosely with foil, and let rest 10 minutes. Carryover cooking will bring them to the recommended 165ºF (74ºC). Slice and serve.
- Store leftovers tightly covered in the refrigerator for up to 5 days. Tenderloin also freezes well for up to 3 months; freeze after searing or after fully baking. Thaw in the refrigerator and reheat as needed.
Notes
- Tenderloin sizes: A 24 oz pack often contains two tenderloins (about 12 oz each). A 1 lb pack commonly has two 8 oz pieces. Large tenderloins can be trimmed or cut into 8–12 oz portions for even cooking.
- Adjusting for 1 lb total: For every 1 pound (16 oz) of tenderloin use approximately: 2 Tbsp olive oil, 2 Tbsp apple cider vinegar, 1 Tbsp brown sugar, 2 cloves garlic, 1 1/2 tsp dried thyme, 1 1/2 tsp dried oregano, 3/4 tsp paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Bake times: ~16–18 minutes for 8 oz pieces; ~26–28 minutes for a 16 oz piece—always verify with a thermometer.
- Cookware: If you don’t have an oven-safe skillet, sear the meat in a regular skillet and transfer to a baking dish or use a Dutch oven for both searing and roasting.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.