Baked Turkey Tenderloin

This tender, perfectly seasoned turkey tenderloin is roasted to juicy perfection for an effortless, high-protein main dish. It slices up beautifully for quick weeknight dinners and stores exceptionally well for easy reheating during busy sports schedules.

Full recipe by Kristen McCaffrey here.

Ingredients Needed:

turkey tenderloin (1 1/3 lb, or two 1-lb tenderloins)

apple cider vinegar (1 tablespoon plus 1 teaspoon)

maple syrup (1 tablespoon plus 1 teaspoon)

dijon mustard (1 tablespoon plus 1 teaspoon)

garlic cloves, minced (1 1/3)

dried thyme (1/2 teaspoon)

Pantry staples: salt, pepper, olive oil

Tips:

Make this with two smaller tenderloins or one large one. Do not swap in a large turkey breast. This recipe would also work with chicken breast or pork tenderloin, just adjust the cooking time accordingly.

For the best results, make sure to sear the turkey in a cast iron skillet. This gives the turkey a beautiful crust and also locks in moisture so it stays juicy.

Another trick for moist turkey is letting it rest so the juices can redistribute. Tent the turkey with foil so it stays warm and let it rest for 10-15 minutes before slicing.