These fig-glazed baked turkey tenderloins are melt-in-your-mouth tender. They are ideal for easy weeknight meals or a small holiday gathering served alongside sweet potato au gratin and green bean casserole without mushroom soup.
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Turkey tenderloins are a deliciously easy alternative to chicken. They take just 20-25 minutes to bake, so you can get a healthy meal on the table quickly.
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Why you will love this recipe
- Easy - Very little prep. Let the oven do the work.
- Just a few ingredients - The turkey is seasoned with spices that are likely already in your pantry.
- The three-ingredient glaze couldn't be easier to make.
- Juicy and tender results every time.
What are turkey tenderloins?
A turkey tenderloin is a boneless, skinless part of the whole turkey breast. They are smaller and incredibly tender. They cook quickly which makes them perfect for weeknight meals.
Turkey tenderloins are readily available in the meat department of most supermarkets. They are sold in packages of two, usually weighing approx. 1.5 pounds.
Ingredient notes
- Turkey tenderloins - Boneless, skinless chicken breasts can be substituted. The cooking time may vary depending on the size of the chicken pieces.
- Fig preserves - Bonne Maman preserves are my favorite. Blackberry, peach, or cherry preserves are delicious too.
- Deli-style mustard - I used Boar's Head delicatessen-style mustard. Dijon can also be used.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
- Combine the spices and sprinkle evenly over the turkey. Bake for 15 minutes.
- Meanwhile, add the garlic, preserves, and mustard to a food processor. Blend until smooth.
- Add the glaze to a small saucepan and heat over low heat. After the turkey has baked for 15 minutes, remove some of the glaze from the pan to brush on the turkey.
- Bake until the internal temperature reaches 165 degrees, approx. another 5-10 minutes. Let rest for 5-10 minutes before slicing. Serve with the remaining sauce.
Serving suggestions
- For a holiday meal, serve with sausage cornbread dressing, mashed potatoes with cream cheese, loaded green bean casserole, and applesauce cinnamon jello.
- For easy weeknight meals, serve with roasted potatoes, lemon pepper green beans, honey thyme carrots, and a house salad.
Expert Tips
- Use an instant-read thermometer to ensure the turkey reaches a safe internal temperature of 165 degrees.
- Let the turkey rest for 5-10 minutes before slicing so the juices can redistribute to keep the turkey moist and juicy.
- Cook extra to have leftovers for sandwiches, soups, and salads.
- Store leftovers in the refrigerator for up to 4 days.
Recipe FAQs
Turkey tenderloin is very lean, making it lower in fat and calories than other proteins such as beef.
To freeze cooked turkey tenderloin, cool completely. Transfer to a freezer-safe air-tight zipper-top bag, squeezing out as much air as possible. Freeze for up to three months.
As recommended by the USDA/FDA, the turkey should be cooked to an internal temperature of 165 degrees. An instant-read thermometer is the best way to check for appropriate doneness.
Turkey tenderloins have little fat, so be careful not to overcook them, as they can dry out easily.
Turkey is very versatile. Use it in sandwiches, soups, salads, pot pies, or other casseroles. Try turkey salad with cranberries for an easy lunch idea.
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📖 Recipe Card
Baked Turkey Tenderloins
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EQUIPMENT
Ingredients
- 1.5 pounds turkey tenderloins
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ½ clove garlic (optional)
- ⅓ cup fig preserves
- 2 tablespoons deli-style mustard (or Dijon mustard)
Instructions
- Preheat the oven to 400℉.
- Place the turkey on a parchment paper-lined sheet pan.
- In a small bowl, combine the onion powder, garlic powder, thyme, paprika, salt, and pepper. Sprinkle evenly over the turkey.
- Bake for 15 minutes.
- Meanwhile, add the garlic to a mini food processor. Pulse until the garlic is minced. Add the preserves and mustard and blend until smooth.
- Transfer this mixture to a small saucepan. Heat over low heat. Transfer ⅓ of the mixture to a small bowl to use for brushing on the turkey. Reserve the remaining glaze for serving.
- After the turkey has cooked for 15 minutes, brush it with the glaze. Bake for another 5-10 minutes until the internal temperature reaches 165℉. Rest the turkey for 5-10 minutes before slicing. Serve with the rest of the glaze.
Notes
- Use an instant-read thermometer to check the internal temperature of the turkey. The temperature needs to reach 165°F.
- Make sure to let the turkey rest before slicing so the juices stay in the turkey.
- Store leftovers in the refrigerator for up to 4 days.
- To freeze cooked tenderloin, cool completely. Then transfer to a freezer-safe air-tight bag, press out all of the air, and freeze for up to 3 months.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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