Ingredients
Scale
- 2 boneless, skinless turkey breast tenderloins (1.5 to 2 lbs / 680 to 900 g total)
- 1.5 teaspoons (9 g) coarse Diamond Crystal kosher salt
- 1 teaspoon (4 g) freshly cracked black pepper
- 1 teaspoon (2.5 g) sweet smoked paprika
- 4 tablespoons (56 g) unsalted butter, divided (2 tbsp softened + 2 tbsp cold cubed)
- 1.5 tablespoons (22 g) Dijon mustard
- 1 tablespoon (20 g) pure honey or maple syrup
- 5 cloves fresh garlic (20 g), finely minced
- 1 tablespoon (4 g) finely chopped fresh rosemary needles
- 1 tablespoon (4 g) fresh thyme leaves
- 1 teaspoon rubbed dried sage
- 1.5 tablespoons (22 ml) avocado oil or olive oil
- 2/3 cup (160 ml) low-sodium chicken or turkey bone broth
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 375°F (190°C). Pat the 2 boneless turkey breast tenderloins (1.5 to 2 lbs / 680 to 900 g total) dry with paper towels and season all sides with 1.5 teaspoons (9 g) kosher salt, 1 teaspoon (4 g) black pepper, and 1 teaspoon (2.5 g) smoked paprika.
- In a small bowl, mash together 2 tablespoons (28 g) softened unsalted butter, 1.5 tablespoons (22 g) Dijon mustard, 1 tablespoon (20 g) honey, 5 cloves (20 g) minced garlic, 1 tablespoon chopped rosemary, 1 tablespoon fresh thyme, and 1 teaspoon rubbed sage. Rub two-thirds of this herb paste evenly over the tenderloins.
- Heat 1.5 tablespoons (22 ml) avocado oil in a 12-inch oven-safe cast-iron skillet over medium-high heat until shimmering. Sear the turkey tenderloins for 2 minutes per side until golden-brown.
- Turn off the burner, brush the remaining one-third of the Dijon-herb paste over the top of the seared tenderloins, and pour 2/3 cup (160 ml) bone broth and 1 tablespoon (15 ml) lemon juice into the side of the skillet.
- Transfer the skillet to the 375°F (190°C) oven and roast for 20 to 22 minutes until an instant-read thermometer inserted into the thickest center reads 160°F–162°F (71°C–72°C).
- Transfer the roasted tenderloins to a warm cutting board and tent loosely with foil for 8 minutes (internal temperature will rise to 165°F / 74°C). Simmer the skillet pan juices over medium heat for 2 minutes, whisk in the remaining 2 tablespoons (28 g) cold butter off the heat, slice the turkey against the grain into 3/4-inch medallions, and spoon the warm garlic butter jus over top.
Notes
Thermometer Pull Rule: Always pull lean turkey tenderloins at 160°F–162°F (71°C–72°C) and rest on a warm board under foil for 8 minutes so carryover heat brings them to a juicy 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Holiday
Nutrition
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 44 g