Pioneer Woman Turkey Tenderloin Recipe
This turkey tenderloin is juicy, well-seasoned, and incredibly easy to cook!A good sear at the start locks in moisture, so don’t skip that step.I always pat the turkey dry before seasoning so the spices stick better and form a flavorful crust.Using a meat thermometer is the best way to keep the turkey from drying out—pull it from the oven at 160°F and let it rest.What I enjoy most about this recipe is how well the turkey holds onto the seasoning, making every bite just as good as the last.For extra crisp edges, brush on a little butter during the last five minutes of roasting.
Ingredients
- 2 lbs Turkey Tenderloins
- 1 tbsp Olive Oil
- 1 tsp Sage
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat your oven to 375°F.
- If you have a convection oven, you might want to adjust the temperature.
- Pat dry the turkey tenderloins with paper towels.
- This helps the rub stick well.
- In a small bowl, mix olive oil, sage, thyme, paprika, garlic powder, onion powder, kosher salt, and black pepper until combined.
- Rub the spice mixture all over the turkey tenderloins.
- You'll want to coat both sides evenly.
- Place the tenderloins on a baking sheet.
- Bake in the preheated oven for about 25-30 minutes or until internal temperature hits 165°F.
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