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A plate with sliced roasted turkey, green beans, and carrots is served and garnished with gravy. A small pumpkin is in the background.
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5 from 1 vote

Herb Roasted Turkey Tenderloin Recipe

Prepare a succulent turkey tenderloin seasoned with sage and rosemary, roasted over vegetables, and finished with a flavorful pan sauce. This simple recipe walks you through each step, from seasoning to sauce-making.
Prep Time10 minutes
Cook Time30 minutes
Resting Time5 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 284kcal

Ingredients

For the turkey

  • 1.5 lbs turkey tenderloin
  • 1 tbsp mustard
  • ½ tsps rosemary
  • ½ tsps kosher salt
  • ¼ tsps granulated garlic
  • ¼ tsps sage
  • 1/9 tsp coriander
  • 1 tbsp olive oil
  • 1 Onion sliced into 8 wedges
  • 2 Carrots roughly chopped into 1” pieces
  • 1 Celery stalk chopped into 1” pieces
  • 1 head of Garlic ¼” of the top removed
  • 1 Lemon sliced into half

For the Pan Gravy

  • ½ cup White Wine
  • 1 tbsp all purpose Flour
  • 1 cup Chicken Broth
  • 1 sprig Fresh Rosemary
  • Salt and pepper to taste

Instructions

Prep the Turkey:

  • Preheat the oven to 375 degrees F.
  • Remove the turkey tenderloin from the package and pat them dry with a paper towel.
  • Place them on a clean work surface and rub them all over with the mustard to act as a binder.
  • In a small bowl, mix the rosemary, salt, garlic, sage and coriander together.
  • Sprinkle the spice blend liberally on all sides of the tenderloin.
  • Drizzle the oil on the bottom of a roasting pan or baking dish.
  • Add the onion, carrot, celery and toss to coat in the oil.
  • Nestle in the lemon wedges and garlic, and sprinkle a little salt over the veggies.
  • Nestle the turkey tenderloins on top.

Roast the tenderloins:

  • Place the roasting pan in the oven and cook the turkey tenderloins for 30 minutes, or until they reach 160°F, with a digital meat thermometer inserted into the thickest part of the meat.

Make the pan sauce:

  • Carefully remove the roasting pan from the oven and transfer the turkey and veggies to a platter.
  • Tent with foil to rest.
  • Meanwhile, place the pan on the burner over medium heat.
  • Add the wine, and using a wooden spoon, scrape up any browned bits to deglaze the pan.
  • Whisk in the flour to make a roux.
  • Slowly add in the chicken broth, whisking constantly to form a smooth roux.
  • Add in the rosemary and bring to a boil.
  • Reduce the heat to a simmer and cook for 3 to 5 minutes until the gravy thickens.
  • Season with salt and pepper to taste.
  • Remove the rosemary sprig.

Serve:

  • Slice the turkey tenderloin into thin, ¼” slices against the grain and arrange them on a platter with the roasted veggies.
  • Strain the gravy into a serving dish and serve it immediately on the side.

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 11g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 77mg | Sodium: 689mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5111IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 1mg