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Roasted Turkey Tenderloins

This savory dish is all you need for a mini holiday dinner. 
Roasted Turkey Tenderloins
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Roasted Turkey Tenderloins

In the mood for a holiday meal, but can't wait until the big day? Try making turkey tenderloins for dinner. This roasted turkey tenderloin recipe takes one third of the time of a big Thanksgiving or Christmas turkey, but promises to have all of the flavors. This savory dish is all you need for a mini holiday dinner. 

Guy Fieri's Bacon-Roasted Turkey recipe.

For our 101 best Thanksgiving recipes click here.

4
Servings
564
Calories Per Serving

Ingredients

  • 2 (1 1/2 pound) turkey tenderloins
  • salt to taste
  • pepper to taste
  • 1 Tablespoon oil
  • 1 Tablespoon rosemary
  • 1/2 Cup dry white wine
  • 2 cloves minced garlic
  • 1 Cup chicken broth
  • 1 Tablespoon dried basil

Directions

Heat oven to 400 degrees F.

Coat a large baking dish with the oil. Salt and pepper the turkey tender and place in a large baking dish.  In a seperate bowl mix wine, broth,  and seasionings together and pour over tenderloins. 

Cover in foil and allow to cook for 35 to 40 minutes or at least until the turkey tenderloin reaches 160 degrees F.

Turkey Tenderloin Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Tenderloin Cooking Tip

For juicy meat, be sure to brine the turkey.

Turkey Tenderloin Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.

Nutritional Facts

Total Fat
26g
40%
Sugar
1g
N/A
Saturated Fat
6g
32%
Cholesterol
201mg
67%
Protein
69g
100%
Carbs
5g
2%
Vitamin A
8µg
1%
Vitamin B12
1µg
54%
Vitamin B6
2mg
100%
Vitamin C
0.7mg
0.8%
Vitamin E
0.7mg
4.7%
Vitamin K
14µg
12%
Calcium
66mg
7%
Fiber
0.6g
2.5%
Folate (food)
27µg
N/A
Folate equivalent (total)
27µg
7%
Iron
5mg
25%
Magnesium
85mg
20%
Monounsaturated
11g
N/A
Niacin (B3)
17mg
100%
Phosphorus
597mg
85%
Polyunsaturated
6g
N/A
Potassium
965mg
21%
Riboflavin (B2)
0.4mg
32.2%
Sodium
1013mg
42%
Thiamin (B1)
0.2mg
17.1%
Zinc
5mg
45%
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