Turkey tenderloin is an ideal cut of meat for smaller Thanksgiving dinners or weeknight meals. It is similar to chicken tenders, but larger as it comes from a turkey. As it is a part of the turkey breast, it has a mild flavor, making it a versatile ingredient. It can be used as a substitute for a traditional roasted turkey for Thanksgiving dinners with 4 to 5 people, or as a special dinner all year round, served with roasted potatoes and garlicky green beans. Additionally, it can be sliced thinly for delicious turkey sandwiches.
Turkey tenderloin is a lean and tender cut of meat that comes from the breast of the turkey.
- 2 Pcs Turkey Breast tenderloins
- 1 tbsp of vegetable oil
- 2 tbsp of garlic powder
- 2 tbsp of paprika
- 1 tbsp of dill seed (optional)
- 1 tbsp of whole coriander seeds or 1 1/4 tsp of ground coriander
- 1/2 tbsp of crushed red pepper flakes
- 1/2 tbsp Salt
- 1/2 tbsp Black Pepper
- To prepare the spice rub, mix in a medium-sized bowl, garlic powder, light brown sugar, paprika, dill seed (optional), coriander seeds, red pepper flakes,two teaspoons of salt, and one teaspoon of black pepper. Take the turkey tenderloins and pat them dry using paper towels. Once dry, add the tenderloins to the bowl with the spice mixture, and make sure they are well coated with the spices. Cover the bowl and refrigerate for at least two hours or overnight.
- Begin by preheating the oven to 330ºF. Next, take a large cast-iron skillet or heatproof skillet and place it over medium-high heat. Add the oil to the skillet and let it heat. Once the skillet is hot, add the turkey tenderloins and cook them, turning occasionally, until a golden crust forms on all sides, this should take about two minutes per side.
- After browning the turkey on the stovetop, transfer the skillet to the preheated oven. Bake the turkey in the oven until an instant-read thermometer inserted into the thickest part of the turkey reads 155°F. This should take around thwenty five to thirty minutes. Once done, take it out of the oven and let it rest for fifteen minutes before slicing.
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