|Nutritional Guidelines (per serving)|
Lemon turkey tenderloin is an easy and flavorful recipe. You can marinate this for just 20 minutes on the counter, or up to 24 hours in the fridge. Don't marinate longer than that, though, or the meat may get too soft and mushy.
This is a simple recipe, but a highly effective one. The combination of mustard, lemon, thyme, and garlic is delicious. It transforms plain old turkey into something worthy of serving to company.
- 1 (1 1/2-pound) turkey tenderloin
- Salt (to taste)
- Black pepper (to taste)
- 3 tablespoons Dijon mustard
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon garlic powder
Cut the turkey tenderloin in half crosswise. Sprinkle with salt and pepper.
In a small bowl, combine the Dijon mustard, lemon juice, olive oil, lemon zest, dried thyme leaves, and garlic powder and mix well.
Spread this mixture over all sides of the turkey.
Cover and marinate at room temperature for 20 minutes, or refrigerate up to 24 hours.
When you're ready to eat, preheat the oven to 350 F.
Place the tenderloins on a parchment paper-lined cookie sheet with sides.
Roast the turkey for 45 to 55 minutes or until the internal temperature registers 160 F using a meat thermometer.
Remove the turkey from the oven, cover with foil, and let stand for 8 to 10 minutes before slicing to serve. The temperature will rise to 165 F during standing time.
Serve with your favorite sides and enjoy!