This roasted turkey tenderloin recipe started out as a slow cooker recipe. But one day I decided to try it in the oven. Both methods turn out delicious results!
If seasoned properly, this roasted turkey tenderloin is delicious any time of year. When I make any holiday meal, I’m just as likely to cook this as I am a whole turkey because it’s so much easier, and it tastes wonderful!
I’ve always loved a turkey dinner with all of the traditional sides. It brings back so many wonderful memories!
We enjoy having leftover turkey, and these tenderloins typically give us just enough for a couple of extra meals. I chop it up into smaller pieces and add it to salads or make leftover turkey soup.
There’s no point in waiting for any specific season to cook a turkey tenderloin since it’s so easy. You can enjoy it in a refreshing summer recipe.
Or make a yummy fall dish with dressing, sweet potatoes, green bean casserole, and the rest of your favorite holiday foods.
In other words, it’s perfect as a picnic food or part of a Thanksgiving meal. Yes, you can make this your Thanksgiving turkey without the hassle of wrestling a huge bird that takes hours and hours to cook.
Crockpot Turkey Tenderloin Recipe
If you want to cook your turkey tenderloin in your Crock Pot, then by all means, do it. I like it both ways—in the oven or in the slow cooker. In fact, I’ve even used my air fryer.
This time I made it in the oven because I wanted more of a roast turkey flavor.
The key to preparing any meat is to cook it long enough but to never overcook it. With turkey, you don’t want it raw. But you don’t want it dried out, which is what will happen if you cook it too long.
When I cook Crockpot turkey breast, I marinate it just like I would for the oven method. Then put it in the slow cooker on high for about an hour and then turn it down to low heat to finish cooking.
I have a 6 quart Crock Pot, which is plenty big enough for the entire turkey tenderloin.
After about 5 hours, check the internal temperature by inserting a meat thermometer into the thickest portion of the meat.
If it’s at 165˚ F or above, it’s done. Even when you’re slow cooking a turkey, you need to remove it from the heat before it’s overcooked.
Remove the meat from the slow cooker and let it rest on a platter for about 10 to 15 minutes before slicing. You can use the juices in the Crockpot to make gravy or to spoon over the meat.
If you want to cook a regular whole turkey breast, try this Crock Pot turkey recipe that is just as delicious. It’s perfect for the family that likes all white meat.
Roasted Turkey Tenderloin Ingredients
All you need to make this delicious main dish are the turkey tenderloin and some items for a marinade.
Here is what you’ll need:
- Turkey breast tenderloin
- Soy sauce
- Apple cider vinegar
- Brown sugar
- Onion powder
- Garlic powder
- Chili powder
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
If you’re making a slow cooker meal, you can add some vegetables and potatoes to the pot and cook everything together.
There are quite a few other ingredients that you can add to the marinade. If there’s a spice or seasoning you like, give it a try. Chances are, it will be good.
Here are some other ingredients you might want to try:
- Maple syrup (for a maple glaze)
- Olive oil
- Orange juice
- Lemon juice
- Lemon zest
- Lime juice
- Black pepper
- Cayenne pepper
- Italian seasoning
- Poultry seasoning
If you want to try any of these seasonings, you can either add it to the recipe or substitute for another ingredient. Just be careful not to add too many things, or you might have some flavors that either conflict or cancel each other out.
Marinate the Meat
Before you begin cooking the turkey breast tenderloin, marinate it for at least an hour or up to 24 hours. I often start the marinating process either the night before or early in the morning on the day I’m going to cook it.
Combine all of the ingredients except the turkey tenderloin in a medium bowl.
Stir until everything is well mixed. This is the marinade.
Place turkey tenderloin in a gallon size plastic bag. Now pour the marinade over the turkey.
Seal the bag and massage the marinade into the meat.
Put the bag in a bowl in case it leaks. Stick the turkey in the refrigerator and let it sit there for at least a few hours so it can soak up the marinade.
How to Roast a Turkey Tenderloin
Preheat your oven to 350˚ F. Spray a baking pan with nonstick cooking spray.
Remove the turkey from the bag and place it in the baking dish.
Save 1/4 cup of the marinade in a small bowl to baste the turkey a few minutes before it’s done. You can discard the remaining marinade or make a flavorful gravy with it.
If you like gravy, you can also make this yummy but super easy turkey gravy that is gluten-free. And no one I’ve served it to can tell the difference! And it’s such an easy recipe!
Some turkeys come with a gravy packet, but most of the time that’s not the case with the tenderloins. You can add it to your homemade gravy, offer it as an alternative, or toss it.
Bake the turkey uncovered in a shallow baking pan for 40 minutes. Baste the turkey with the extra marinade.
Return it to the oven for an additional 5 to 10 minutes. The cooking time can vary according to the size of the tenderloin and the oven’s temperature accuracy.
Remove it from the oven. Now you need to check the internal temperature to make sure it’s done.
Insert the meat thermometer into the thickest part of the meat. It’s done when the temperature reaches 165˚ F, according to USDA guidelines.
If the turkey is not done yet, return it to the oven for an additional 5 minutes. Be careful not to overcook it. Overcooked, dry turkey isn’t as good as perfectly cooked turkey.
Once the tenderloin reaches the proper internal temperature, remove it from the oven and put it on a platter. Allow it to rest for about 15 minutes before slicing.
Serve this yummy roasted turkey tenderloin with your favorite sides.
See this recipe shared at Meal Plan Sunday.
Side Dishes to Serve with a Boneless Turkey Breast Tenderloin
You can serve anything you want with this delicious turkey tenderloin. Everything from a full-on Thanksgiving dinner to a meal you would have on a low calorie diet is good.
Here are some things we enjoy:
Cranberry Sauce – This homemade whole berry cranberry sauce is super easy and absolutely wonderful!
Cornbread Dressing – My gluten-free cornbread dressing is so delicious that no one can tell it doesn’t have a speck of gluten in it.
Green Bean Casserole Deluxe – I add a little extra color and flavor to the traditional green bean casserole that’s perfectly suited for special occasions. It’s a great way to add a festive touch to any holiday table.
Perfect Wild Rice – This wonderful wild rice recipe from Cookie and Kate is perfect for any meal. Add turkey drippings or even a little chicken broth to it for even more great flavor.
Mama’s Potato Salad – My mother’s potato salad was always the first dish to disappear at any potluck or family reunion. It’s a must-have for a special occasion.
Sweet Potato Pecan Casserole – If you like the traditional sweet potato casserole with marshmallows on top, this one is for you!
Honey Roasted Sweet Potatoes – This is another delicious way to enjoy sweet potatoes that will have everyone going back for seconds.
Roasted Turkey Tenderloin
Serve this roasted turkey tenderloin for any meal that you want to be special.
- 24 ounce turkey tenderloin
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1/2 teaspoon ground cinnamon
- Combine the soy sauce, apple cider vinegar, brown sugar, onion powder, garlic powder, cinnamon and chili powder in a medium bowl. Stir until well mixed. This is your marinade.
- Place turkey tenderloin in a gallon size plastic bag. Pour the marinade over it. Seal the bag and massage the bag to coat the meat.
- Place the bag in a bowl and refrigerate it for at least 3 hours or up to 24 hours.
- Preheat oven to 350˚ F. Spray a baking pan with nonstick cooking spray.
- Remove the turkey from the bag and place it in the baking dish. Save 1/4 cup of marinade for basting later.
- Bake the turkey uncovered for 40 minutes. Baste the turkey with the extra marinade. Return the meat to the oven for an additional 5 minutes. Remove from the oven.
- Place a meat thermometer into the meat at the thickest point. It is done when it reaches 165˚ F. You may need to return it to the oven for an additional 5 minutes, but be careful not to overcook it. You don’t want to dry it out.
- After it’s done, place the meat on a plate and allow it to rest for 15 minutes so the juices can settle.
- Slice and serve with your favorite side dishes.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 225Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 91mgSodium 423mgCarbohydrates 12gFiber 1gSugar 8gProtein 36g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.