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
Scale
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.
