Lemon Turkey Tenderloin With Dijon Mustard

Lemon turkey tenderloin

The Spruce Eats/Diana Mocanu 

Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
627 Calories
26g Fat
2g Carbs
91g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 627
% Daily Value*
Total Fat 26g 34%
Saturated Fat 6g 32%
Cholesterol 301mg 100%
Sodium 632mg 27%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Protein 91g
Calcium 58mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Serve this easy recipe with rice pilaf, a green salad tossed with sliced avocados and cucumbers, and some toasted garlic bread. For dessert, make a luscious chocolate cake or serve an ice cream pie.


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  • 1 (1 1/2-pound) turkey tenderloin
  • Salt (to taste)
  • Freshly ground 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for lemon turkey tenderloin
    The Spruce Eats/Diana Mocanu
  2. Cut the turkey tenderloin in half crosswise. Sprinkle with salt and pepper.

    Cut turkey tenderloin
    The Spruce Eats/Diana Mocanu
  3. 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.

    Mix sauce
    The Spruce Eats/Diana Mocanu
  4. Cover and marinate at room temperature for 20 minutes, or refrigerate up to 24 hours.

    Cover and marinate
    The Spruce Eats/Diana Mocanu
  5. When you're ready to eat, preheat the oven to 350 F.

  6. Place the tenderloins on a parchment paper-lined cookie sheet with sides.

    Place tenderloins on parchment
    The Spruce Eats/Diana Mocanu
  7. Roast the turkey for 45 to 55 minutes or until the internal temperature registers 160 F using a meat thermometer.

    Roast the turkey
    The Spruce Eats/Diana Mocanu
  8. 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.

    Put foil over
    The Spruce Eats/Diana Mocanu
  9. Serve and enjoy!

    The Spruce Eats/Diana Mocanu


  • Make sure not to skip the step where the tenderloin rests. When you put it in the oven, the heat causes the cells to contract, squeezing the liquid out and away from the heat, toward the center of the piece of meat. If you sliced it right then, all that liquid would come sloshing out onto your cutting board. But if you wait a few minutes, the meat cools slightly and the muscle fibers relax. They unclench, allowing the juices to redistribute throughout the meat. Those cells soak it right back up. This results in a more tender and juicy piece of meat.

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