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 degrees. Rest the turkey for 5-10 minutes before slicing. Serve with the rest of the glaze.
Use an instant-read thermometer to check the internal temperature of the turkey. The temperature needs to reach 165 degrees.
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.