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 and 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 degrees 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 degrees 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 degrees F during standing time.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||6 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|