Baked Turkey Tenderloins
These fig-glazed turkey tenderloins are melt-in-your-mouth tender. They are ideal for both small holiday gatherings and easy weeknight meals.
Servings: 3 - 4
Calories: 321kcal
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
Calories: 321kcal | Carbohydrates: 18g | Protein: 53g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 101mg | Sodium: 464mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.4mg