This Turkey Tenderloin recipe is delicious and so much quicker than cooking a whole turkey! It’s perfect for a smaller turkey dinner.
Turkey tenderloins are a great option for a small Thanksgiving dinner, or just any weeknight that you’re craving tasty turkey because they don’t take ages to cook.
For this juicy turkey tenderloin recipe, I add some good seasoning on the outside, sear them well in a hot pan, and then cook them at a low temperature just until they’re just done. The sear helps them develop that flavorful crust and color, while the low oven lets them finish off low and slow to be more tender and juicy.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Turkey tenderloin is a lean, tender cut of meat that cooks up quickly on the stovetop. With just a bit of prep and seasoning, you can have delicious and moist turkey tenderloin ready in under 30 minutes without turning on the oven.
In this comprehensive guide, we will walk through the easy process of cooking turkey tenderloin on the stove to perfection every time.
Ingredients Needed
To cook turkey tenderloin on the stove you will need
- 1 pound turkey tenderloin or turkey breast tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup white wine or chicken broth (optional)
- Fresh herbs like thyme or rosemary (optional)
Step-by-Step Stove Top Cooking Method
Follow these simple steps for foolproof turkey tenderloin cooked on the stovetop:
1. Pat the Turkey Dry
Start by patting the turkey tenderloins dry with paper towels. This helps remove excess moisture for better browning.
2. Season the Turkey
Season both sides of the tenderloins with salt and pepper You can also rub on fresh herbs for extra flavor at this stage
3. Heat Oil in a Skillet
Heat the olive oil in a large nonstick skillet over medium-high heat.
4. Brown the Turkey
Once the oil is hot carefully add the seasoned turkey tenderloins. Cook for 2-3 minutes per side until nicely browned.
5. Finish Cooking
Pour the white wine or broth into the skillet. Immediately reduce heat to low, cover, and simmer for 15-20 minutes until no pink remains inside.
6. Check for Doneness
The turkey is fully cooked when it reaches an internal temperature of 165°F. Use a meat thermometer to check.
7. Let Rest and Slice
Remove the tenderloin from the skillet and let rest for 5 minutes before slicing. This allows the juices to redistribute evenly.
And that’s it! With this easy stovetop method, you can enjoy tender turkey in under 30 minutes.
Tips for the Best Results
- Pat the tenderloin very dry before cooking for optimal browning
- Use a cast iron or nonstick skillet to prevent sticking
- Don’t overcrowd the pan – cook just 1 or 2 tenderloins at a time
- Brown the turkey evenly on both sides
- Let it rest before slicing for juicier meat
Flavor Variations
The basic recipe is delicious as-is, but you can also add different seasonings or marinades to customize the flavor:
- Lemon Herb: Zest of 1 lemon + 2 Tbsp lemon juice + 2 tsp dried thyme
- Mediterranean: 1 Tbsp oregano + 1 tsp paprika + 1⁄4 tsp cayenne
- Asian Ginger: 2 Tbsp soy sauce + 1 Tbsp honey + 1 Tbsp grated ginger
- Chimichurri: 1/4 cup chimichurri sauce
- Barbecue: 2 Tbsp barbecue rub or sauce
Marinate for 30 minutes up to overnight for the most flavor infusion.
FAQs
What sides go well with turkey tenderloin?
Turkey tenderloin pairs nicely with roasted vegetables, mashed potatoes, rice pilaf, pasta, or a fresh salad.
Can I use turkey breast instead?
Boneless, skinless turkey breast works just as well. Adjust cooking time based on thickness.
Is turkey tenderloin gluten free?
Yes, turkey tenderloin is naturally gluten-free. Just avoid any marinades or seasonings containing gluten.
Can I cook it on a grill pan?
Absolutely! A grill pan mimics the char and flavor of an outdoor grill. Cook over medium-high heat for 5-7 minutes per side.
What’s the difference between tenderloin and cutlets?
Tenderloin is a whole intact muscle while cutlets are thin sliced medallions from the breast. Both work for stovetop cooking.
The Takeaway
Cooking turkey tenderloin on the stove is a fast and easy dinner option with little cleanup. In just 20-30 minutes, you can have a healthy, lean protein ready to serve. With the right seasoning or marinade and proper cooking technique, you’ll have moist, flavorful turkey without ever turning on the oven. Give this simple stovetop method a try for your next quick weeknight meal!
Should You Marinate Turkey Breast Tenderloins?
As noted above, this cut of turkey often comes packaged in a solution, in which case I don’t recommend either a marinade or a brine. There’s already some flavor getting into the meat from the solution, so just some seasonings on the outside are what’s needed.
However, if yours come packaged dry (which they sometimes do in the fall), then I recommend that you brine them with my standard brine recipe for 45 minutes. The brine will be better than a marinade because marinades don’t tenderize as much, nor do they actually add moisture. A brine will do both.
If you want a big punch of flavor, try my extra-flavorful turkey brine recipe, where you essentially use the pulpy juice of onion, garlic, and herbs as part of the liquid for the brine, which then gets soaked up into the meat.
Any seasoning or seasoning blend will work. I went with a combination that adds a bit of herbiness and also some sweetness and smokiness with smoked paprika, dried oregano, salt, and pepper. You could also use some thyme or rosemary or even this homemade poultry seasoning mix.
Safe Temperature For Turkey
As with all turkey, the recommended safe internal temperature is 165°F. You should take your tenderloins out of the oven when they reach 160°F. Then take them out of the skillet they’re cooking in and transfer them to a plate or cutting board. Let them rest for 10 minutes before slicing. In that time the temperature should rise the rest of the way to 165°F.