Roasted Turkey Tenderloin
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A 12-ounce turkey tenderloin rubbed with herbs, roasted in a hot cast iron skillet, and finished with butter. Makes two servings.
Ingredients
- 1 (12-ounce) turkey tenderloin
- 1 tablespoon olive oil or avocado oil
- 2 teaspoons Italian seasoning
- ¼ teaspoon dried sage
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons butter
Equipment
- skillet
Directions
- Put a 10-inch cast iron skillet in the oven and heat it to 450°F.
- Pat the turkey dry. Mix the Italian seasoning, sage, garlic powder, salt, and pepper and rub it all over the turkey.
- Carefully take out the hot skillet and swirl in the oil. Add the turkey and roast for 10 minutes.
- Turn the turkey over, lower the oven to 400°F, and roast about 15 minutes more, until the thickest part reaches 165°F.
- Set the butter on top of the turkey, cover the skillet, and let it rest for 15 minutes. Slice and serve with the melted butter and pan juices.
Notes
Makes two servings: dinner tonight and one for tomorrow or the freezer.
Nutrition
Serving: 193g | Calories: 360kcal | Carbohydrates: 1.4g | Protein: 41g | Fat: 21g | Saturated Fat: 8.6g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 579mg | Potassium: 435mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 412IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; tenderloin counted as raw turkey breast, olive oil or avocado oil (the first choice counted), Italian seasoning counted as dried oregano, ¼ teaspoon dried sage counted as ground sage. Brands and portions vary, so use it only as an approximation.