|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*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.|
Turkey tenderloins are a quick alternative to cooking a whole bird or an entire turkey breast. True to their name, turkey tenderloins are an especially tender cut of turkey meat from the breast. Because turkey tenderloins are low in fat, they tend to dry out quickly during cooking. Wrapping the tenderloins in bacon is a way to keep the turkey meat nicely moist with a lot of flavor.
With only two ingredients, this is an easy recipe, suitable for beginners who have never made turkey before. But as simple as the dish may be, the roasted turkey tenderloins make a perfect dish for hosting a small holiday dinner. You can accompany the turkey tenderloins with the full gamut of delicious Thanksgiving side dishes just like you would serve a whole turkey.
Just like when you are cooking a whole bird, the meat needs a few minutes of resting before carving so that the juices can redistribute throughout the meat. Cover the turkey during that time to keep it warm—unlike for a whole bird, covering won’t have an undesirable side effect or turning the skin soggy because the turkey tenderloins are skinless.
There is no gravy in this recipe so leftover slices are best used for sandwiches.
6 slices bacon
1 (1 1/2-pound) turkey tenderloin
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients and preheat the oven to 400 F.
Partially cook the bacon in a large skillet over medium heat until some of the fat is rendered.
Drain the bacon on paper towels for a few minutes.
Season the tenderloin with the salt and pepper to taste.
Wrap the bacon around the tenderloin crosswise and fasten with toothpicks.
Place a wire rack in a roasting pan and place the wrapped turkey on the rack.
Roast the turkey tenderloin for 40 to 45 minutes or until the turkey registers 160 F using a good and reliable meat thermometer.
Cover the pan with foil and let stand for 10 minutes.
Slice the turkey into slices to serve, cutting each slice so it is wrapped with a piece of bacon. Discard the toothpicks.
Serve and enjoy.
- Make sure you buy really good-quality bacon and turkey tenderloin for this recipe. Because there are only two ingredients, they must be of stellar quality.
- You can, of course, add other ingredients to this recipe. For a kick, coat the tenderloin with mustard before wrapping it in bacon.
- You could also sprinkle the meat with herbs or spices before you add the bacon.
- Or roll the whole thing in some brown sugar after wrapping the bacon around the meat, for a glazed bacon turkey tenderloin.