Q1: My turkey tenderloin is always dry. Is 160°F safe?

Yes! It is crucial to pull the lean turkey from the heat at 160°F. As the roast rests for 10 minutes, the internal temperature will continue to rise ("carryover cooking") to a final, perfectly safe temperature of $165^{\circ}F$. This is the non-negotiable secret to a juicy, not dry, tenderloin.

Q2: Can I make this with chicken breast?

Yes, absolutely! This recipe is fantastic with 2 large, boneless, skinless chicken breasts. The "sear-then-roast" method is a perfect way to cook them, and the cooking time will be very similar.

Q3: Can I make this in an air fryer?

Yes! An air fryer is a fantastic way to make these. Simply sear the tenderloins in a skillet on the stovetop first to get that beautiful crust, and then transfer them to a $300^{\circ}F$ ($150^{\circ}C$) air fryer for about 10-12 minutes, or until the internal temperature reaches 160°F.

Q4: What if I don't have an ovenproof skillet?

No problem! You can simply sear your tenderloins in a regular skillet on the stovetop, and then transfer the seared roasts to a rack set inside a small, rimmed baking sheet to finish them in the oven. You can then make your pan sauce in the original skillet.

Q5: What are some classic side dishes to serve with this?

This beautiful roast is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with a creamy mashed potato or a potato gratin, some simple roasted asparagus, or a classic green bean casserole.

Juicy Turkey Tenderloin (An Easy 30-Minute Showstopper!)

A quick and flavorful recipe for pan-seared and roasted turkey tenderloin. The tenderloins are coated in a savory-sweet spice rub (featuring thyme, sage, and brown sugar), seared in an ovenproof skillet to create a golden-brown crust, and then roasted in the oven until tender and juicy. A simple, classic pan gravy is made in the same skillet from the drippings, a butter-flour roux, and chicken stock.

Author: Evelyn

Ingredients

2 (8 oz. each) turkey tenderloins
1 Tbsp. Dijon mustard
2 tsp. light brown sugar
1 tsp. chopped fresh thyme
1 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. ground sage
2 tsp. kosher salt, divided
2 Tbsp. neutral cooking oil (such as grapeseed oil)
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 1/2 cups chicken stock

Instructions

Preheat the oven to 325°F. Pat the turkey tenderloins dry with paper towels.
Rub the Dijon mustard evenly over both tenderloins.
In a small bowl, stir together the brown sugar, thyme, garlic powder, pepper, sage, and 1 1/2 teaspoons of the salt.
Sprinkle this rub evenly over all sides of the tenderloins, pressing lightly to adhere.
Heat the oil in a large ovenproof skillet over medium-high heat. When the oil shimmers, add the tenderloins.
Cook until lightly browned, about 2 minutes per side.
Transfer the entire skillet to the preheated oven. Bake for 15 to 20 minutes, or until a thermometer inserted into the thickest portion registers 160°F.
Transfer the turkey to a cutting board and let it rest for 10 minutes (the temperature will continue to rise to 165°F). Do not wipe the skillet clean.
While the turkey rests, make the gravy. Melt the butter in the same skillet over medium heat.
Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes, until the mixture (roux) is light brown and smells nutty.
Slowly whisk in the chicken stock. Whisk in the remaining 1/2 teaspoon of salt.
Bring the mixture to a simmer, whisking often, and cook for 3 to 4 minutes, until thickened to a gravy consistency.
Remove from the heat and strain the gravy through a fine mesh strainer for a smooth texture.
Slice the rested turkey and serve with the gravy.

Notes

This is a very quick-cooking main course, perfect for a weeknight dinner or a small holiday gathering (like Thanksgiving for two).
Using an ovenproof skillet (like a cast-iron) is key to this one-pan recipe, as the gravy is built from the fond (browned bits) left after searing the turkey.
Letting the turkey rest for 10 minutes before slicing is crucial. This allows the juices to redistribute, ensuring a moist tenderloin.
Straining the gravy at the end is an optional but recommended step for the smoothest possible texture.

Find it online: https://cookupjoy.com/juicy-turkey-tenderloin/