Spiced-Rubbed Turkey Tenderloin With Gravy Recipe

If you’re looking for a dish that’s both cozy and packed with flavor, this Spiced-Rubbed Turkey Tenderloin With Gravy Recipe is a total winner. I absolutely love how the blend of warm spices elevates the tender, juicy turkey to something really special without being fussy or complicated. You’ll find this recipe works wonderfully for weeknight dinners when you want a comforting meal that feels a bit fancy but comes together with ease.

When I first tried this, I was surprised at how perfectly the mustard and spice rub created a beautiful crust while locking in moisture. The homemade gravy made right in the same pan brings everything together so perfectly, you’ll want to spoon it over everything on your plate. This Spiced-Rubbed Turkey Tenderloin With Gravy Recipe is honestly one of those go-to meals that never disappoints in flavor or texture, and I can’t wait for you to try it too!

Ingredients You’ll Need

Each ingredient in this Spiced-Rubbed Turkey Tenderloin With Gravy Recipe plays an important role—from the tangy Dijon mustard that helps the spices stick, to the chicken stock that makes the gravy rich and smooth. When shopping, look for fresh herbs and quality stock to really boost the flavor.

• Turkey tenderloins: I prefer fresh, never frozen if possible for best texture and flavor.
• Dijon mustard: Helps the spice rub cling and adds a subtle tang.
• Light brown sugar: Balances spices with a touch of sweetness and aids in browning.
• Fresh thyme: Adds an herbaceous freshness every time.
• Garlic powder: For a mellow garlic flavor that won’t overpower.
• Black pepper: Freshly ground makes a noticeable difference.
• Ground sage: Gives that earthy warmth typical in turkey dishes.
• Kosher salt: Divided to season both the turkey and the gravy perfectly.
• Neutral cooking oil: Such as grapeseed, which has a high smoke point, perfect for searing.
• Unsalted butter: For a rich, creamy start to your gravy.
• All-purpose flour: To thicken the gravy and give it that silky texture.
• Chicken stock: I recommend low sodium so you can control salt levels in your gravy.

Variations

I love how this recipe is a fantastic base to make your own—whether you want to amp up the heat, play with herbs, or adjust to what you have on hand. Don’t hesitate to tweak it and make it yours, you might discover your new favorite twist!

• Spicy Variation: Adding a pinch of cayenne or smoked paprika really lifts the flavor; my family goes crazy for this little kick on chilly nights.
• Herb Swap: If you don’t have fresh thyme, rosemary or oregano work beautifully too—and dried herbs can work in a pinch.
• Gluten-Free Gravy: Swap all-purpose flour with a gluten-free flour blend or cornstarch; just mix cornstarch with cold water before adding.
• Make It Citrus-Infused: A squeeze of lemon juice added to the gravy brightens things up and makes it feel extra fresh.

How to Make Spiced-Rubbed Turkey Tenderloin With Gravy Recipe

Step 1: Prep and Season the Turkey

First things first—preheat your oven to 325°F and pat your turkey tenderloins dry with paper towels to help the rub stick better. Spread a thin, even layer of Dijon mustard all over each tenderloin; this little trick is what makes the spices cling and creates that delicious crust. Then mix brown sugar, fresh thyme, garlic powder, pepper, ground sage, and salt in a small bowl, and gently press this spice mixture on both sides of the turkey. Don’t rush this part—it really sets the foundation for flavor.

Step 2: Sear the Turkey

Heat your neutral oil in a large ovenproof skillet over medium-high heat until it starts shimmering—you want it hot but not smoking. Add the tenderloins carefully, and sear each side for about 2 minutes, just until they get a lovely golden-brown color. This step locks in juices and gives incredible flavor, so it’s worth the extra attention. Then, pop the skillet straight into your preheated oven without wiping it clean (all that goodness will help your gravy).

Step 3: Roast and Rest

Roast the turkey in the oven for 15 to 20 minutes or until an instant-read thermometer inserted into the thickest part reads 160°F. This is where that thermometer is your best friend—you won’t overcook or dry out the tenderloin. Once done, transfer the turkey to a cutting board and let it rest for 10 minutes; the temperature will rise to a safe 165°F while juices redistribute, making every bite tender and juicy.

Step 4: Make the Gravy

While the turkey rests, melt butter in the same skillet over medium heat and whisk in the flour. Keep whisking for 1 to 2 minutes until the mixture turns a light brown and smells nutty—this step develops the gravy’s flavor and thickens it up. Slowly pour in the chicken stock, add the remaining salt, and whisk constantly until the gravy is smooth and thickened, about 3 to 4 minutes. For an ultra-smooth gravy, strain it through a fine mesh sieve, then slice the turkey and serve it all together.

How to Serve Spiced-Rubbed Turkey Tenderloin With Gravy Recipe

Garnishes

I always add a sprinkle of fresh thyme leaves or chopped parsley on top right before serving—it adds a lovely pop of color and a hint of freshness. Sometimes, I toss just a little lemon zest on the gravy for brightness, especially if I’ve gone easy on the seasoning.

Side Dishes

This turkey tenderloin pairs beautifully with roasted root vegetables like carrots and parsnips or even creamy mashed potatoes to soak up all that luscious gravy. I also love serving it with a simple green salad or steamed green beans for some crunch and color on the plate.

Creative Ways to Present

For a special occasion, I like to slice the turkey into medallions and fan them out on a warm platter, drizzling the gravy over just before serving. Adding a few roasted sprigs of thyme and some pomegranate seeds can give a festive touch that impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover turkey and gravy separately in airtight containers in the fridge, which keeps everything fresher and prevents the meat from soaking in too much sauce. The turkey stays juicy for up to three days this way.

Freezing

This Spiced-Rubbed Turkey Tenderloin With Gravy Recipe freezes well too! Just freeze slices and gravy separately in freezer-safe containers or zip-top bags for up to 2 months. Defrost overnight in the fridge for best results.

Reheating

To keep the turkey juicy when reheating, I warm it gently covered in the oven at 300°F until heated through—and I reheat the gravy on the stovetop, stirring occasionally. If the gravy thickens too much, a splash of chicken stock or water brings it right back to silky perfection.

FAQs

Final Thoughts

This Spiced-Rubbed Turkey Tenderloin With Gravy Recipe is one of those dishes that feels like a warm hug on a plate—easy enough for a weeknight but special enough to serve guests. I love how the spices, sear, and gravy all come together with minimal fuss and maximum flavor. Give it a try soon; I promise it’ll become one of your favorites whenever you want a comforting, juicy turkey dinner without stress.

Print