If you’re craving a dish that’s both elegant and packed with warm, comforting flavors, this Spiced-Rubbed Turkey Tenderloin with Homemade Pan Gravy Recipe is an absolute game changer. The tender turkey soaks up a fragrant blend of spices while a rich, velvety pan gravy brings everything together in perfect harmony. Whether it’s a special family dinner or a weeknight treat, this recipe dazzles with simplicity and depth, making your kitchen smell incredible and your dinner plate something to write home about.
Ingredients You’ll Need
Getting the ingredients right for this dish is key, but don’t worry—each component is straightforward and plays its own delicious role. From fresh herbs to pantry staples, these choices come together to create a symphony of flavor and texture that’s as comforting as it is impressive.
- Turkey tenderloins, 2 (8 oz. each): Tender and lean, they are the star protein that soaks up the wonderful spice rub.
- Dijon mustard, 1 Tbsp: Acts as an adhesive for the spices and adds a subtle tangy kick.
- Light brown sugar, 2 tsp: Adds a touch of sweetness that balances the savory spices perfectly.
- Chopped fresh thyme, 1 tsp: Brings an aromatic brightness that complements the turkey beautifully.
- Garlic powder, 1 tsp: Infuses an earthy depth without overwhelming the palate.
- Black pepper, 1/2 tsp: Adds a mild heat that livens up each bite.
- Ground sage, 1/4 tsp: A classic poultry herb that enriches the flavor profile.
- Kosher salt, 2 tsp divided: Enhances all the flavors and draws out the natural juices.
- Neutral cooking oil (like grapeseed), 2 Tbsp: Perfect for a clean sear without adding extra flavor.
- Unsalted butter, 3 Tbsp: Creates a rich base for the homemade pan gravy.
- All-purpose flour, 3 Tbsp: Thickens the gravy into a luscious, smooth sauce.
- Chicken stock, 1 1/2 cups: Adds savoriness and depth to the gravy without overpowering the turkey.
How to Make Spiced-Rubbed Turkey Tenderloin with Homemade Pan Gravy Recipe
Step 1: Prepare the Oven and Turkey Tenderloins
Preheating your oven to 325°F is an important first step to guarantee even roasting after searing. Drying the turkey tenderloins with paper towels helps the mustard and spice rub stick flawlessly, which is essential for building that incredible crust filled with flavor. Smearing Dijon mustard all over the tenderloins adds tang and moisture, providing a perfect canvas for the spices.
Step 2: Mix and Apply the Spice Rub
Combining light brown sugar, fresh thyme, garlic powder, black pepper, ground sage, and part of the kosher salt creates a fragrant blend that’s sweet, herby, and just a little smoky. Sprinkle this evenly and press gently onto both sides of the turkey to ensure these flavors get cozy with the meat. Letting the turkey sit here allows the rub to truly penetrate, bringing every bite alive.
Step 3: Sear the Tenderloins for Flavor and Texture
Heating the neutral oil until shimmering is your cue to gently place the tenderloins in the pan. Searing each side for about two minutes is not just about color; it seals in the juices and caramelizes the spices, amplifying the taste layers. This step is where the magic of texture begins, giving you that delicious crust alongside tender meat.
Step 4: Roast to Juicy Perfection
Sliding the skillet into the preheated oven lets the turkey finish cooking gently. Using a meat thermometer to reach 160°F inside ensures the turkey is safe to eat and tender. The subsequent resting time on a cutting board is crucial — it lets those juices redistribute so each slice is moist and flavorful. Plus, you’ll love watching that pan start to collect all those roasting drippings for the gravy!
Step 5: Craft the Homemade Pan Gravy
In the same skillet filled with those beautiful browned bits, melting butter and whisking in flour makes a nutty roux that thickens your gravy with great flavor. Slowly adding chicken stock while whisking prevents lumps and creates a smooth sauce that’s rich without being heavy. Season it with the rest of the kosher salt, simmer until thickened, then strain for an ultra-silky finish that complements your turkey perfectly.
Step 6: Serve and Savor
Slicing your rested turkey tenderloins into neat pieces and drizzling or plating them alongside the warm homemade pan gravy brings everything together in a beautiful plate. This step lets you appreciate all the layers of flavor and texture you’ve worked to build, making the dish irresistible.
How to Serve Spiced-Rubbed Turkey Tenderloin with Homemade Pan Gravy Recipe
Garnishes
Adding a few sprigs of fresh thyme or a sprinkle of chopped parsley on top instantly brightens the dish visually and in taste. A little zest of lemon can also add a fresh zing that cuts through the richness of the gravy, making every bite pop.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or buttery roasted vegetables, which soak up the gravy beautifully. Lightly sautéed green beans or a crisp fall salad can provide a fresh, crunchy contrast to the tender turkey.
Creative Ways to Present
For a cozy dinner party, try serving the turkey slices atop a bed of wild rice or buttery noodles with the gravy drizzled artistically over the top. You can even turn the leftovers into an elevated sandwich with crusty bread and extra gravy for dipping—comfort food at its best!
Make Ahead and Storage
Storing Leftovers
Once cooled, place your sliced turkey and gravy in airtight containers and refrigerate promptly. Stored this way, your leftovers stay fresh for 3 to 4 days and retain their full flavor when reheated.
Freezing
You can freeze the cooked turkey and gravy separately in freezer-safe containers for up to 2 months. This way, you preserve the texture and taste perfectly for a quick meal later on.
Reheating
Gently warm your turkey slices covered in the oven or microwave. Heat the gravy on the stovetop over low heat, stirring often until warmed through. Combining them just before serving keeps the textures vibrant and the flavors fresh.
FAQs
Can I use turkey breast instead of tenderloins?
Absolutely! Just adjust the cooking time since breast meat may take a bit longer to reach the right internal temperature without drying out. The spice rub and gravy will still wonderfully complement the breast.
What can I substitute for Dijon mustard?
If Dijon isn’t on hand, a mild yellow mustard or even a small amount of prepared horseradish can provide similar tanginess and help the spices stick brilliantly.
Is there a way to make the pan gravy gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry. Just whisk it in carefully and adjust the thickness according to your preference.
Can I marinate the turkey tenderloins overnight?
While the recipe’s quick rub is fabulous as is, marinating the tenderloins overnight in the mustard and spice mix can deepen the flavors even more. Just keep it covered in the fridge until ready to cook.
How can I tell when the turkey is perfectly cooked?
The best way is to use a meat thermometer; once the thickest part hits 160°F, remove it from the oven and let it rest. The temperature will continue rising to 165°F ensuring juicy, safe-to-eat turkey.
Final Thoughts
This Spiced-Rubbed Turkey Tenderloin with Homemade Pan Gravy Recipe is a comforting yet impressive dish that truly shines with its fragrant spices, tender meat, and luscious gravy. It’s the kind of meal that feels just right for any occasion, inviting you to relax and savor every bite. I can’t wait for you to try it and make it one of your own favorites in the kitchen!
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Spiced-Rubbed Turkey Tenderloin with Homemade Pan Gravy Recipe
- Prep Time: 10m
- Cook Time: 40m
- Total Time: 50m
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Spiced-Rubbed Turkey Tenderloin with Gravy is a flavorful and juicy dish perfect for a cozy meal. The turkey tenderloins are coated with a fragrant blend of Dijon mustard, brown sugar, herbs, and spices, then seared and roasted to perfection. The pan drippings are transformed into a rich, smooth gravy that complements the tender meat beautifully.
Ingredients
Turkey Tenderloin
- 2 (8 oz. each) turkey tenderloins
- 1 Tbsp. Dijon mustard
- 2 tsp. light brown sugar
- 1 tsp. chopped fresh thyme
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 tsp. ground sage
- 1 1/2 tsp. kosher salt (for the rub)
- 2 tsp. kosher salt (divided total 2 tsp used)
- 2 Tbsp. neutral cooking oil (such as grapeseed oil)
Gravy
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 1 1/2 cups chicken stock
- 1/2 tsp. kosher salt (remaining from 2 tsp total)
Instructions
- Preheat oven: Preheat your oven to 325°F to prepare for roasting the turkey tenderloins after searing.
- Prepare turkey rub: Pat the turkey tenderloins dry with paper towels. Coat both tenderloins evenly with Dijon mustard. In a small bowl, combine light brown sugar, fresh thyme, garlic powder, black pepper, ground sage, and 1 1/2 teaspoons kosher salt. Sprinkle this spice mixture evenly over both sides of the tenderloins, pressing gently to adhere. Set aside to let flavors meld.
- Sear turkey: Heat neutral oil in a large ovenproof skillet over medium-high heat until shimmering. Add seasoned turkey tenderloins and sear until lightly browned, about 2 minutes per side, to lock in juices and develop flavor.
- Roast turkey: Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 160°F, approximately 15 to 20 minutes. Remove from oven, transfer turkey to a cutting board, and let rest for 10 minutes. The internal temperature will rise to 165°F during resting, ensuring juicy and fully cooked meat. Do not clean skillet as it will be used for gravy.
- Make gravy: Over medium heat, melt unsalted butter in the same skillet. Whisk in all-purpose flour to create a roux. Cook while whisking constantly for 1 to 2 minutes until light brown and nutty. Gradually whisk in chicken stock to avoid lumps. Add remaining 1/2 teaspoon kosher salt and bring to simmer, whisking frequently until gravy thickens, about 3 to 4 minutes. Remove from heat and strain through a fine mesh strainer for smooth texture.
- Serve: Slice rested turkey tenderloins and serve with freshly made pan gravy poured over or on the side.
Notes
- Ensure turkey tenderloins are patted dry to help the spice rub adhere better.
- Use a meat thermometer to ensure the turkey is cooked safely to 165°F after resting.
- Do not discard the pan drippings; they add essential flavor to the gravy.
- If you prefer a thicker gravy, cook it a few minutes longer until desired consistency is reached.
- Let the turkey rest before slicing to allow juices to redistribute for juicier meat.
