Description
This Spiced-Rubbed Turkey Tenderloin with Gravy is a flavorful, savory dish featuring tender turkey tenderloins rubbed with a fragrant blend of spices and Dijon mustard, seared to a golden brown, then oven-roasted to perfection. Served with a rich, homemade pan gravy made from the drippings, butter, flour, and chicken stock, this recipe offers a comforting and elegant meal perfect for a cozy dinner for two.
Ingredients
Units
Scale
Turkey Tenderloin and Rub
- 2 (8 oz. each) turkey tenderloins
- 1 Tbsp. Dijon mustard
- 2 tsp. light brown sugar
- 1 tsp. chopped fresh thyme
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 tsp. ground sage
- 2 tsp. kosher salt, divided
Cooking and Gravy
- 2 Tbsp. neutral cooking oil (such as grapeseed oil)
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 1 1/2 cups chicken stock
Instructions
- Prepare oven: Preheat your oven to 325°F to ensure it is ready for roasting the turkey tenderloins after searing.
- Season turkey tenderloins: Pat the turkey tenderloins dry with paper towels to help the rub stick better. Evenly coat both tenderloins with Dijon mustard. In a small bowl, mix together the light brown sugar, fresh thyme, garlic powder, black pepper, ground sage, and 1 1/2 teaspoons of kosher salt. Sprinkle this spice mixture evenly over both sides of the tenderloins, pressing gently to adhere the spices well to the meat. Set aside to let the flavors meld.
- Cook turkey tenderloins: Heat the neutral oil in a large ovenproof skillet over medium-high heat until it shimmers, indicating it’s hot enough. Add the seasoned turkey tenderloins to the skillet and sear them until they are lightly browned, about 2 minutes per side. This browning step adds flavor and locks in juices.
- Roast turkey tenderloins: Transfer the skillet with the seared turkey into the preheated oven. Roast the tenderloins until a thermometer inserted into the thickest part reads 160°F, approximately 15 to 20 minutes. Remove the skillet from the oven and transfer the turkey to a cutting board to rest for 10 minutes. During this rest, the internal temperature will rise to 165°F, ensuring the turkey is fully cooked but still juicy. Do not clean the skillet as it will be used for making gravy.
- Make gravy: Over medium heat, melt the unsalted butter in the same skillet that was used to cook the turkey. Whisk in the all-purpose flour to make a roux, cooking constantly for 1 to 2 minutes until it turns light brown and has a nutty aroma, which helps develop the gravy’s flavor. Slowly whisk in the chicken stock to prevent lumps from forming. Add the remaining 1/2 teaspoon kosher salt and bring the mixture to a simmer, whisking frequently, until the gravy thickens, about 3 to 4 minutes. Remove the pan from heat and strain the gravy through a fine mesh strainer to remove any solids for a smooth sauce.
- Serve: Slice the rested turkey tenderloins and serve with the freshly made pan gravy poured over the top or on the side.
Notes
- Using a meat thermometer is key for perfectly cooked turkey—avoid overcooking to keep the tenderloin juicy.
- Pressing the spice rub gently helps it adhere better and maximizes flavor.
- Do not discard the flavorful browned bits in the skillet; they add depth to the gravy.
- Resting the turkey after roasting allows juices to redistribute, ensuring moist slices.
- Make sure to strain the gravy for a smooth, refined texture.
- This recipe serves two; multiply ingredients proportionally if cooking for more people.
Nutrition
- Serving Size: 1 tenderloin with gravy (approx. 6 oz turkey portion with 1/2 cup gravy)
- Calories: 350
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
